Recipe: Zucchini Barley Muffins

Here in Calgary, we have a chain of cafes called Good Earth. The coffee is nice and earthy, the food is pure comfort. My favorite thing on the menu is(was…sniff sniff..) the Zucchini Barley Muffin. They were so good, had dried cranberries and almonds in them and I’m sure a lot of sugar…However, they have discontinued them. So I thought I would try to replicate a similar and very healthy version. They turned out to be delicious! And I’m only about 1/4 of a way through the giant zucchini, so…I might make a few batches. Give them a try!

Zucchini Barley Muffins

Zucchini Barley Muffins

Makes 12

1 cup spelt flour

1 cup barley flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

3 tbs flax seeds

1 cup plain yogurt

1/4 cup extra virgin olive oil

1/2 cup agave nectar

1 egg

1 tsp vanilla

1 cup shredded zucchini

1 cup fresh or frozen raspberries

honey for drizzling

Directions: Preheat oven to 375 and line a muffin tin with paper or silicone muffin cups. In one large bowl, whisk together dry ingredients. In a separate large bowl, mix together yogurt, oil, agave nectar, egg, vanilla. Add dry ingredients to wet ingredients and stir until almost combined. Add zucchini and raspberries and stir just a couple of times until combined. Scoop into muffin cups. Drizzle tops with honey. Bake for about 20 minutes until golden on top.