Einkorn Zucchini Muffins with Essential Oils!

muffinoils muffinsbaking einkorn flour einkornmuffinbatter

I just love fresh summer produce, what about you?? We scored big at the farmers market on Saturday and came come with a 5 pound zucchini! I got to work shredding that bad boy and deciding what I should whip up. I wanted to make some zucchini bread but could not find my load pan. Muffins were the next most attractive alternative.

I do not love to use real recipes – so this was fun to try what I thought would work and they turned out to be delicious!

Ingredients:

2.5 cups shredded zucchini (I used closer to 3 and they were still delish!!)

1 cup organic unsweetened coconut

1 cup organic brown sugar

3 eggs

1 cup avocado oil (I love it to cook with – any pure vegetable oil will work)

2 drops cinnamon bark essential oil (Young Living)

3 drops nutmeg essential oil (Young Living)

2.5 cups Einkorn Flour (This is an amazing product that is the original wheat before modification! Very easy on the digestive system)

1 tsp baking soda

Directions:

Preheat oven to 350

Combine zucchini, coconut, brown sugar, eggs, avocado oil, and essential oils. Whisk until incorporated.

Add in einkorn flour and baking soda

Fill 18 muffin tins 2/3rds full with muffin mixture

Bake for 20-22 minutes at 350

Enjoy!!

 

This entry was posted in Recipes.

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