Zucchini Muffin Baked Until the Tops Dome

For Zucchini Muffin Baked Until the Tops Dome, the counter starts with whole wheat flour, wheat bran, and flax seed ground. Portion it for 12 muffins.

Count on 10 minutes of prep, 20 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ¼ cup whole wheat flour
• ¼ cup wheat bran
• ¼ cup flax seed ground
• ¾ cup quick oats
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 ½ teaspoons cinnamon
• 1 teaspoon ginger
• 1 egg
• ¾ cup maple syrup
• 1 cup 2% Greek yogurt
• 1 teaspoon vanilla
• ½ cup unsweetened almond milk
• 1/3 cup coconut oil melted
• ½ cup toasted pecans chopped
• 2 ¼ cups zucchini shredded, packed, not squeezed; approximately 2 medium zucchini

How the cooking goes

1. Warm the oven to 375°F conventional (no fan). Line 12 standard muffin cups with paper liners.
2. In a medium bowl, whisk together the flour, wheat bran, flax seed, oats, baking powder, baking soda, salt, cinnamon, and ginger.
3. In a mixing bowl, beat the egg well. Whisk in maple syrup, Greek yogurt, vanilla, and almond milk.
4. Whisk in melted and slightly warm coconut oil until the batter thickens.
5. Put dry ingredients to wet and mix until the mix just comes together.
6. Turn through zucchini and pecans.
7. Divide batter evenly among muffin cups.
8. Bake 20–22 minutes or until a cake tester comes out clean.
9. Cool completely before removing liners.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Muffins, open Strawberry Muffins for a Morning Tin and Pumpkin Cream Cheese Muffins for a Morning Tin.