If you are looking for a recipe that is a great for transitioning from summer to fall, this is it! You can use the last of your soft-skinned zucchini and sweet blueberries, but also feel comforted by scent of cinnamon and filling whole wheat. These are muffins that even the most stubborn omnivore will love, believe me, I tested them! Feed them to your children to sneak in more vegetables and fruit under a tasty breakfast guise.

Makes 16 Muffins

Ingredients:

• 3 Tbsp. Ground Flaxseed Meal
• 1 ¼ Warm Water
• ¾ Cup Coconut Oil, Melted
• 1 Tbsp. Vanilla Extract
• 1 Cup Organic or Raw Sugar
• 2 Cups Shredded Zucchini
• 3 Cups Whole Wheat Flour
• 1 tsp. Sea Salt
• 1 tsp. Baking Powder
• ½ tsp. Baking Soda
• 1 Tbsp. Ground Cinnamon
• 1 Cup Fresh Blueberries
• ½ Cup Pecans, Chopped

Preparation:

1. Preheat oven to 350°F and set aside two cupcake/muffin pans with papers or reusable silicon holders inserted into place.
2. Mix warm water with ground flaxseed in a small bowl and set aside for ten minutes, stirring together occasionally until it is a watery gel-like consistency. Add melted coconut oil, vanilla extract, and sugar to the flaxseed and water. Press most of the moisture out of the shredded zucchini and stir it into the wet mixture.
3. In a large bowl mix/sift flour, salt, baking powder, baking soda, and cinnamon together. Combine wet mixture to this dry mixture and combine evenly, add in a little more water if you think the batter is too thick; fold in blueberries and pecans.
4. Scoop batter into muffin cups with an ice cream scoop, fill them almost all the way full. Bake for 23-27 minutes, or until tooth pick comes out clean.