Makes 6 large muffins
















Ingredients

• 1/2 teaspoon light coconut oil
• 2 cups zuchinni, 2 medium
• 2/3 cup pure maple syrup
• 1/3 cup raw honey
• Coconut oil, 2/3 cup
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons vanilla, pure extract
• 2 large eggs. beaten
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• Citrus and spice blend 2-4 drops
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350 degrees. Lightly grease a 6-muffin tin with light coconut oil, and set aside.
2. Grate zucchini with the large holes side of a grater (2 cups); set aside.
3. In a large bowl, blend together honey, maple syrup, oil with essential blend, vanilla, and eggs.
4. In a small bowl, blend together flours, cocoa, baking powder, baking soda, and salt.
5. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini. To keep muffins moist do not over mix.
6. Pour batter into oiled muffin tins, spread batter evenly.
7. Bake 20-25 minutes until muffin tops are golden brown, springy to the touch, and a toothpick inserted in the center of a muffin comes out clean.

Allow muffins to cool in the pan before removing.

Moist and flavorful eaten alone, or spread with butter and favorite jam.

READ my next article in this series, Aromatherapy Foods: Culinary Wellness Citrus and Spice Blend.

READ my first article in this series, Aromatherapy Foods: Lemon Bar Recipe.