Zucchini Apple Muffins
These muffins make a quick and easy breakfast, or a super midday snack. Freeze extras for future meals.
coconut oil, warmed
1 1/4 cups whole wheat flour + 1/4 cup quinoa or brown rice flour OR
1 1/2 cups gluten-free flour
2 tsp. baking powder (aluminum-free)
1/2 tsp. baking soda
1/2 tbsp. cinnamon
1/4 tsp. fine-grind Celtic sea salt
1 organic apple*, grated with skin on
1 organic zucchini**, grated with skin on
1/2 cup organic plain greek yogurt
1/4 cup raw honey
Preheat oven to 350º F. In a mixing bowl, whisk together flours, baking powder and baking soda, salt and cinnamon.
In a separate bowl, mix together wet ingredients: egg, apple, zucchini, yogurt and honey. Add wet to dry ingredients and stir gently until combined.
Grease muffin pan with warm coconut oil and pour mixture into muffin slots. Bake for 40-45 minutes, until golden brown. Pierce with a toothpick to be sure muffins are cooked through.
*apples are highly-pesticided in the US, so choose organic to reduce pesticide intake
**zucchini are often genetically modified, so choose organic to reduce GMO intake