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
1/2 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
- 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.
- In a large mixing bowl, whisk combining flour, baking soda, baking powder, cinnamon and salt until combined. Set aside.
- 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.
- 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.