Honey and Olive Oil Zucchini Muffins

• grated zucchini (I used about 2 whole zucchini)3 cup
• beaten eggs2
• vanilla↗2 teaspoon
• olive oil (light or mild tasting)1 cup
• real maple syrup↗0.66666666666667 cup
• raw honey, softened↗0.33333333333333 cup
• whole wheat flour↗1.5 cup
• all purpose flour↗1.5 cup
• baking soda↗2 teaspoon
• baking powder↗2 teaspoon
• salt↗0.5 teaspoon
• cinnamon↗1.5 teaspoon

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees. In a mixing bowl , combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed; set aside.

2. 2

   In a large mixing bowl , combine the flours, baking soda, baking powder, salt, and cinnamon. Stir to combine and make a well in the middle. Pour the wet mixture from step one into the well and stir just a few times until barely combined. Overmixing makes the muffins tough and hard, so I try to limit myself to 15 big around-the-bowl stirs.

3. 3

   Pour the batter in a muffin tin greased with nonstick cooking spray or lined with paper cups. You should be able to get 6-8 jumbo muffins or 15-16 regular sized muffins. Bake for 20 minutes or until the muffins are golden brown and the tops spring back when you press on them.