Zucchini Muffins

• 2 cups whole spelt flour
• 1/2 cup flax meal
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 1/2 cup coconut oil
• 3/4 cup agave nectar
• 3/4 cup rice milk
• 1 tablespoon pure vanilla extract
• 2 cups shredded zucchini

1. Preheat the oven to 325F.
2. Line a standard 12-cup muffin tin with paper liners.
3. In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger.
4. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth.
5. Using a plastic spatula, gently fold in the zucchini just until evenly distributed throughout the mixture.
6. Pour 1/3 cup batter into each prepared cup, almost filling it.
7. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes.
8. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
9. Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely.
10. Store the muffins in an airtight container at room temperature for up to 3 days.

flour, meal, baking powder, baking soda, salt, ground cinnamon, ground ginger, coconut oil, nectar, rice milk, vanilla, zucchini

Taken from www.epicurious.com/recipes/food/views/zucchini-muffins-376925 (may not work)