Here's the recipe for the Zucchini Spice Muffins I made:
Preheat oven to 350 degrees F.
In large bowl, combine and stir together:
2 cups whole wheat flower
1/2 cup sugar in the raw
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon sea salt
Cut in 1/2 coconut oil into the flour mixture until it resembles coarse bread crumbs.
Make a well in the center, and pour in:
6 oz. Greek yogurt
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract
Fill muffin cups 2/3-3/4 full and bake in preheated oven for 15-20 minutes. Cool before eating (if you are patient enough) and enjoy!!
Note: My husband who claims he does not like zucchini and does not like zucchini bread/muffins, ate THREE, yes THREE muffins. Next time, I hope to cut back on the sugar even more. The original recipe called for 1 cup of white sugar and an additional 1/4 cup brown sugar sprinkled on the top of the muffins. If I had done that, they would have been FAR TOO SWEET. As it was, I still think they're a little too sweet.