Zucchini Cupcakes


  • 1 ripe banana
  • 3 organic eggs
  • 5 tbsp maple syrup or other sweetener of choice
  • 1 1/2 cup (375 ml) spelt flour
  • 1 vanilla bean, scraped or 1 tsp ground vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground cloves
  • 0,5 tsp ground allspice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup (375 ml) zucchini, shredded
  • 75 g (5 tbsp) organic butter
  • 1/2 cup (125 ml) raw walnuts nuts, coarsely chopped

Zucchini & Lime Frosting

  • 200 g plain cream cheese (choose an unsalted or lightly salted cream cheese)
  • 3 tbsp maple syrup or liquid honey
  • 1/2 organic lime, juice and zest
  • 1/3 cup  (80 ml) zucchini, shredded


Making the muffins: Preheat the oven to 350°F/180°C. Mash the banana in a bowl, add eggs and maple syrup and beat it together, using an electric mixer. Melt the butter and add it to the egg mixture. Sift all dry ingredients together add to the wet mixture, while stirring. Then add shredded zucchini (gently shake off any excess moisture)  and nuts and mix well. Spoon batter into muffin cups or a cupcake pan and bake for around 20 minutes or until golden brown and firm.

Making the Frosting: Add all ingredients in a bowl and mix well. Place in the fridge while baking the muffins.