Clean Eating Lemon Zucchini Muffins

Whole wheat muffins sweetened with honey and topped with coconut lemony topping.

2 large eggs, lightly whisked
1/2 cup yogurt, plain (I used 4%)
1/2 cup maple syrup or raw honey
2 tbsp coconut oil (melted) or avocado oil
1 large lemon, juice and zest of
2 cups shredded zucchini, lightly squeezed
2 tsp baking powder, aluminum free
1/2 tsp baking soda
1/4 tsp salt
2 1/3 cups whole wheat or spelt flour

Topping:
1/4 cup rolled or quick oats
1 tbsp honey or maple syrup
1 tbsp avocado or coconut oil (melted)
1 large lemon, zest of
3 tbsp coconut flakes, unsulphured & unsweetened

View the full recipe at iFOODreal →