Cranberry Zucchini Muffins
Ingredients:
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup coconut oil, melted
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (squeeze out excess moisture)
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix the coconut oil, honey, eggs, and vanilla extract until well combined.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in the grated zucchini, cranberries, and walnuts.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
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