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Good Morning Muffins

March 1, 2016

Good_Morning_Muffins.jpgZucchini and...lime? It may sound like an odd combo, but it transforms this recipe with a bright, tangy zing!


  • 1 scoop VegEssential, Vanilla
  • 1 ½ cups Spelt flour (or flour of choice)
  • 1 ½ cups Zucchini, grated
  • ¼ cup Lime juice
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • 1 egg or ½ cup applesauce
  • 1/4 cup maple syrup
  • 1/2 cup Almond milk, unsweetened
  • 1/4 cup Progressive Organics Coconut Oil, melted + 2 tablespoons to grease muffin tin
  • Zest of 1 Lime


  • Heat oven to 350°F. Grease a 12-cup muffin pan with coconut oil. Set aside.
  • In a bowl, whisk together flour, VegEssential, baking powder, baking soda, cinnamon and salt until combined. Set aside.
  • In a large bowl, whisk together egg, maple syrup, almond milk, coconut oil and vanilla extract until combined.
  • Add the dry ingredients to the wet ingredients and mix well. Combine zucchini, lime juice and zest and add to the batter as well.
  • Spoon the batter into the muffin tins. Bake for 18-20 minutes, or until a toothpick inserted in the muffin comes out clean.


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