Usually about this time of year I try to eat more raw foods like zucchini pasta with carrot-cashew creme sauce, fresh vegetable juices, and caramel and fudge brownies (my favorite!). But, this weird foggy, drizzly Seattle weather is confusing my senses. Could this really be July? Or is it somehow already late September? All I know is that instead of wanting raw foods and light summer lunches I’ve been craving sweet potatoes, curries, and greens.
So then, what to do with all these zucchini if I’m not making raw pasta? Make muffins, of course!
I tend to shy away from baked goods because they’re usually loaded with fat and sugar, but these are definitely some of the heathiest and heartiest muffins I’ve seen. I love the taste of the spelt flour and it goes together perfectly with the flavors of ginger and zucchini. I even cut the amount of agave in half for my last batch and they were still super yummy! These go perfect with a cup of peppermint tea at breakfast or with soup for lunch.
Zucchini & Ginger Spelt Muffins
From Babycakes by Erin McKenna
Makes 12 muffins
2 cups spelt flour
1/2 cup ground flax seeds
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon freshly grated ginger
1/2 cup coconut oil
3/4 cup agave syrup
3/4 cup rice milk
1 Tablespoon vanilla extract
2 cups zucchini, shredded
Preheat oven to 325 degrees and line muffin tin with liners. In a medium bowl, whisk together the flour, flax seeds, baking powder, baking soda, salt, and cinnamon. Add the ginger, oil, agave, rice milk, and vanilla to the dry ingredients and stir until smooth. Fold in the zucchini. Fill the cups evenly with 1/3 cup of batter and bake on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes.
To test the muffins, insert a toothpick into the center. The muffins are ready when the toothpick comes out clean. Let stand 15 minutes then transfer and cool. Store the muffins in an airtight container at room temperature for up to 3 days.