Muffins à la courgette

Ingrédients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/3 cup coconut oil, melted
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/4 cup grated zucchini (about 1 1/2 zucchinis)

Préparation

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Add cupcake liners to muffin tins or spray with cooking oil. Set aside.

3. 3

   In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.

4. 4

   In a large bowl, add maple syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.

5. 5

   Slowly add the dry ingredients to the wet ingredients until everything is combined.

6. 6

   Squeeze grated zucchini to remove any excess liquid.

7. 7

   Fold in the zucchini.

8. 8

   Add the batter to prepared muffin tin.

9. 9

   Bake for 18-20 minutes, or until a toothpick comes out clean.

10. 10

    Serve.