Zucchini Muffins

These muffins were a bit disappointing - too dry, too 'floury', and about half the size of the ones I usually make, so breakfasts this week will be a bit spare.

Zucchini Muffins
2 cups whole wheat flour
1 Tbspn baking powder
1/2 tspn salt
1 tspn ground cinnamon
1/2 cup quick oats
1 tspn flax seed powder
3/4 cup whole milk
1 egg
1/4 cup unsalted butter, melted
1/4 cup honey
1 cup grated zucchini

Preheat oven to 375 degrees F (190 degrees C). Line muffin tins with paper liners. Combine whole wheat flour, baking powder, salt, cinnamon, oats and flax powder and mix thoroughly. Mix the milk, slightly beaten egg, melted butter, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter. Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.



(Recipe adapted from AllRecipes.com.)