Zucchini Muffins

I've been battling a nasty cold this week.  Tea has been my best friend.  I've been especially enjoying this chamomile mango tea that I've had stashed away in my cupboard for a while.  Considering how often I'm drinking tea, I'm glad I found something that's caffeine free that I really enjoy, or I'd be totally wired.  Which actually probably wouldn't be a bad thing, considering how exhausted this cold has made me..

These muffins are the last of the zucchini recipes before autumn really hits, and there's no zucchini to be seen anywhere.  I'm quite looking forward to the loads of apples and pumpkin treats along with the cool weather.  These muffins, though, are perfect with a cuppa.  So of course, this week, I've had quite a few of them.

These muffins have lots of good things in them: zucchini, wheat bran, greek yogurt, and almond meal.  Subtly spiced with cinnamon and nutmeg.

These muffins can easily be frozen in freezer ziploc bags, pulled out and heated as needed.  Perfect for on the go breakfasts!

Zucchini Muffins

makes 1 dozen muffins

1 cup white whole wheat flour
1/2 cup wheat bran
1/2 cup almond meal

1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 t cinnamon
1/4 t nutmeg

2 cups zucchini, shredded

2 t vanilla

1/2 cup greek yogurt

1/2 cup buttermilk
2 eggs

In a large bowl, combine the flour, wheat bran, almond meal, baking powder, baking soda, salt, cinnamon, and nutmeg.  In a small bowl, whisk together the eggs, buttermilk, yogurt, and vanilla.  Slowly stir into the flour mixture, until just incorporated.  Fold in the zucchini.

Scoop about 1/4 cup batter into each lined well of a muffin tin.  Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean.  Allow to cool sightly before removing to a wire rack to cool.

Store in an airtight container.  May freeze, tightly wrapped, up to two months.