Whole Grain Zucchini Lemon & Lavender Muffins
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup white whole wheat flour
  • ¼ cup almond meal
  • ¼ cup old fashion rolled oats
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon dried lavender
  • ¼ cup pure maple syrup
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • 1 large egg
  • ¼ cup extra virgin olive oil
  • ¼ cup plain Greek yogurt
  • ½ cup grated zucchini
  1. Preheat oven to 375 degrees Fahrenheit. Line 6 cups of a muffin tip with paper liners and set aside.
  2. Whisk together the dry ingredients in a large bowl. Set aside.
  3. In another large bowl, beat the wet ingredients (except the zucchini) until well incorporated. Set aside.
  4. Pour the dry ingredients into the wet. Add the zucchini and stir until just incorporated.
  5. Using a large cookie scoop, portion out the dough evenly among the muffin cups.
  6. Place tin in preheated oven and drop the temperature to 350 degrees Fahrenheit.
  7. Bake for 15-18 minutes, or until lightly browned.
  8. Cool on a wire rack.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2012/09/17/muffinmonday-lemon-lavender-zucchini-muffins/