1 2/3 cups white whole wheat flour (or all-purpose flour)

1 teaspoon baking soda


1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg

1/2 cup maple syrup

1/2 cup milk (almond milk, 2% milk, or whatever you prefer)

1/4 cup melted CBD Goddess coconut oil

1 teaspoon vanilla extract, store-bought or homemade

1 1/2 cups grated fresh zucchini

1/3 cups old-fashioned oats (uncooked), plus extra for sprinkling


  1. Heat oven to 350°F. Prepare 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Then Set aside.
  2. In a large mixing bowl, whisk combining flour, baking soda, baking powder, cinnamon and salt until combined. Set aside.
  3. In a separate mixing bowl, whisk together maple syrup, egg, milk, CBD infused coconut oil and vanilla extract until combined. Pour mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Don’t overmix.) Stir in the oats and zucchini until just combined.
  4. Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.