The last of the zucchini muffins

I'm shocked how much shredded zucchini I ended up with this year. Today I finally defrosted my last 2 bricks of frozen shredded zucchini from the summer (shout out to my souper cubes!). I have made 2-3 batches of zucchini muffins thus far, and my constant complaint is that they don't taste like anything. I have tried adding chocolate chips, but I've been looking for something more.

Prior to today, I considered both chai spice and snickerdoodle flavors to add to the recipe. This recipe is based on the version from Love & Lemons, which already contained cinnamon, so I thought snickerdoodle would be a good place to start. I also love that this recipe already used 1/3 almond flour, and whole wheat flour in the mix.

However, to add a bit more oomphy flavor, I added a cinnamon sugar topping. 

Ingredients

1 1/2 cup + 2 tablespoons whole wheat pastry flour, spooned and leveled
1/2 cup spelt flour, spooned and leveled
½ cup + 2 tablespoons almond flour, spooned and leveled
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
½ cup milk
¼ cup extra-virgin olive oil or vegetable oil, plus more for the pan
2 large eggs
½ cup granulated brown sugar
1 teaspoon vanilla extract
2 cups shredded zucchini, no need to squeeze out excess water
½ cup chopped walnuts

Topping
1/4 tsp cinnamon
2 Tbsp granulated sugar 

Instructions

Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray. In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt. In a large bowl, vigorously whisk together the milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.

Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts. Use a 1/4 cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.

Adapted from: https://www.loveandlemons.com/zucchini-muffins/

Allergens: wheat, gluten, milk, eggs, nuts  with oil or cooking spray. In a                                        Nutrition (1 muffin): 219 calories, 6 g protein, 24 g carb, 3 g fiber, 10 g sugar, 12 g fat, 2% DV vitamin A, 2% DV vitamin C, 8% DV iron, 9% DV calcium, 10% vitamin B-2, 15% vitamin E, 18% copper, 23% manganese, 10% sodium, 10% phosphorous, 5% potassium                                                         Cost: 

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