Zucchini muffins-easy, healthy breakfast for back to school week

I am thankful that my husband and I both worked in the restaurant industry. We both were employed with Outback Steakhouse in Lufkin for quite a few years through high school and college. We started off as a hostess and a busser and eventually worked our way up to managers. During our stent at Outback, we learned to have an appreciation for fresh food. We both love to cook and hardly ever eat out.  As a busy mom, it is almost impossible to enjoy cooking while you have little hands tugging at your shorts and searching for chips and crackers out of the pantry.  When I know I am going to be busy I try to orchestrate a day of cooking that will last me until the end of the week! Sometimes even just having the protein cooked can relieve my stress at dinner-time-hustle. My favorite kitchen time saver is perfect for busy "back-to-school" mornings. I love nutritious muffins that are great for breakfast, snack or desert. While I am in the kitchen I might as well get my muffin tins dirty too. Or favorite muffin this summer has been zucchini muffins.   [caption width="852" align="alignnone"] this recipe is based on ''mom's zucchini bread" from allrecipes.com[/caption] I changed a few ingredients from the allrecipes.com to make these muffins as healthy as my family can tolerate. Since I made a few changes, it caused my recipe to yield more than will fit in a 12-count muffin tin. My recipe makes exactly 18 regular size muffins. If you do not have an extra muffin tin, grab a 8"x4" bread pan for the remaining muffin batter.   [caption width="2250" align="alignnone"] my standing cheese grater works perfecrly for zucchini [/caption]  Ok ok here is the recipe already! Ingredients:
  • 2 cups whole wheat flour
  • 1/2 cup almond flour
  • 1/2 cup coconut four 
  • 1/4 cup ground flax seeds
  • 1/4 cup chia seeds
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon 
  • 1 tsp nutmeg
  • 1 very ripe banana mashed 
  • 1/2 cup applesauce
  • 1 tsp Apple cider vinegar 
  • 3 eggs
  • 1/4 cup coconut oil
  • 1/4 molasses
  • 1/2 brown sugar (firmly packed)
  • 3 tsp vanilla extract 
  • 1/2 cup milk chocolate chips
  • 2 cups of grated zucchini
  • 1 cup whole milk (extra for thinning) 
  1. Grease and flour 1 1/2 muffin tins (18 total) and preheat oven to 325 degrees F (165 degrees C)
  2. Sift all flours, salt, flax, chia seeds, baking powder and soda, cinnamon and nutmeg in a bowl
  3. In a separate bowl mash up banana with the vinegar cider. Add in applesauce until combined. Beat in eggs one at a time. Next add coconut oil, molasses and brown sugar. Mix well and add vanilla
  4. Slowly add dry ingredients into the wet mixture until well combined. Add shredded zucchini and chocolate chips
  5. Add a cup of milk more or less depending on the consistency. Your consistency should be thick and goopy. 
  6. Pour into prepared pans and place in the oven for 30-40 minutes, or until the toothpick inserted in the muffin comes out clean. 
  7. Remove from oven and allow to cool for 20 minutes. Remove from pan and serve. 
My substitutions and additions are based on my other favorite muffin recipe, Mom's muffins, from The pioneer woman's website.  You can also add in walnuts or pecans. Happy baking and good luck to our students this year!!   [caption width="640" align="alignnone"] relaxing mornings require easy breakfast[/caption] 

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2 comments

  • They do not last long in my kitchen :)

    • Mari-Mac Designs
  • Oh wow it looks so good! :)

    • Arielle