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    Good Morning Muffins

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    Prep Time:

    10 MIN

    Cook time:

    20 MIN

    Total Time:

    30 MIN

    Servings Icon



    • 1 scoop VEGESSENTIAL, Vanilla
    • 1 ½ cups Spelt flour (or flour of choice)
    • 1 ½ cups Zucchini, grated
    • ¼ cup Lime juice
    • 1 tsp. vanilla extract
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. ground cinnamon
    • ½ tsp. salt
    • 1 egg or ½ cup applesauce
    • 1/4 cup maple syrup
    • 1/2 cup Almond milk, unsweetened
    • 1/4 cup Organic Coconut Oil, melted + 2 tablespoons to grease muffin tin
    • Zest of 1 Lime


          1. Heat oven to 350°F. Grease a 12-cup muffin pan with coconut oil. Set aside.
          2. In a bowl, whisk together flour, VegEssential, baking powder, baking soda, cinnamon and salt until combined. Set aside.
          3. In a large bowl, whisk together egg, maple syrup, almond milk, coconut oil and vanilla extract until combined.
          4. Add the dry ingredients to the wet ingredients and mix well. Combine zucchini, lime juice and zest and add to the batter as well.
          5. Spoon the batter into the muffin tins. Bake for 18-20 minutes, or until a toothpick inserted in the muffin comes out clean.