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Lemon Zucchini Muffins

ifoodreal.com
  • 35 minutes
  • Serves 12

INGREDIENTS

2

large eggs, lightly whisked

1/2 cup

yogurt, plain (I used 4%)

1/2 cup

maple syrup or raw honey

2 tbsp

coconut oil (melted) or avocado oil

1

large lemon, juice and zest of

2 cups

shredded zucchini, lightly squeezed

2 tsp

baking powder, aluminum free

1/2 tsp

baking soda

1/4 tsp

salt

2 1/3 cups

whole wheat or spelt flour

1/4 cup

rolled or quick oats

1 tbsp

honey or maple syrup

1 tbsp

avocado or coconut oil (melted)

1

large lemon, zest of

3 tbsp

coconut flakes, unsulphured & unsweetened