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Fresh Milled Flour Zucchini Muffins-No Sugar

Print Recipe

Equipment

  • flour mill
  • soft white wheat berries
  • stainless steel muffin tins
  • unbleached, lower toxin muffin liners
  • coconut oil
  • honey (preferably raw)
  • real vanilla extract

Ingredients
  

  • 3 cups finely ground fresh milled flour (I used soft white wheat)
  • 2 cups pureed zucchini (strain water if using frozen)
  • 3/4 cups honey
  • 3/4 cups melted coconut oil
  • 1/2 cup applesauce or pearsauce
  • 3 eggs
  • 1 tbsp real vanilla extract
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt

Instructions
 

  • Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
  • Mix wet ingredients together in a mixing bowl, adding zucchini last. Then add baking powder, salt, and flour and mix together.
  • Allow dough to rest for 30 minutes, then add dough to lined or greased muffin pans, filling each muffin holder 3/4 full of batter
  • Bake at 350 degrees for about 20 minutes until muffins are golden brown and cooked through the middle. (Insert a knife or toothpick. When it comes out clean, the batter is fully cooked).
  • Store at room temperature or in the fridge for 2-3 days or freeze for 2-3 months.