2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup melted coconut oil
1/2 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt
1-1/2 cups grated zucchini, (about 2 zucchinis), excess water squeezed out
Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.
In a large bowl stir together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves and salt.
In a medium bowl, whisk the coconut oil, maple syrup, eggs, and vanilla extract until fully combined.
Fold the wet ingredients into the dry ingredients. When they are almost combined, fold in the Greek yogurt and zucchini. Spoon the batter into the muffin cups.
Bake 20-22 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
Cool on a wire rack.
Store in an airtight container.
Muffins can be frozen in an airtight container up to 1 month. Thaw at room temperature.