Zucchini Muffins

2 cups white spelt flour
1 tsp baking powder
1 tsp bi-carp soda
1 tsp cinnamon
1/2 tsp ginger spice
1/2 tsp clove spice
1/2 cup of almond milk
1/2 cup maple syrup
1/2 honey
1/4 cup coconut oil
2 eggs, lightly beaten
2 cups of grated fresh zucchini (I used my mini-food processor instead of grating it)
1-2 – 1 cup of chopped pecans (or walnuts)

• Preheat ovent to 175 degrees C and place muffin cases in your muffin pan
• Mix together all the dry ingredients in a bowl
• In a second, small bowl, mix together the oil, milk, maple syrup and honey
• Combine the wet ingredients and the dry ingredients and mix well
• Add in the zucchini, eggs and pecans
• Divide the batter into muffin cases and place in the oven
• Bake for about 20-30 minutes (depending on your oven)
• Insert wooden skewer to see if they are cooked
• Enjoy!

Makes approximately 16.