Sunday, August 11, 2013

Low Sugar Zucchini Muffins

The first day of school is just around the corner for us so I've been trying to brainstorm ideas for making the transition to a more structured routine & busier schedules as smooth as possible. One area that needs to be addressed is breakfasts. I find that making lunches the morning of makes them taste better so I don't have the luxury of time when it comes to making breakfasts - even if I do get up at 5 or 5:30 most school mornings! I needed something that didn't require me to stand over a stovetop so I Googled Best Zucchini Muffins ever and found this recipe. Then I went to work making some adjustments to cut sugar & increase nutritional value. While not as low sugar as this recipe, the taste is better & there is more zucchini. The reason I chose this particular recipe is that it has three cups of Zucchini for 14 muffins which is a cup more than my old recipe. Nice!

I baked up a batch for the kids the other day and the declared they were stuffed after only one. They came back for seconds later when they had cooled and gobbled those up as well.  I declared my adaptations a success & will go ahead and freeze 3 cup bags of zucchini from our garden for the rest of the season. It will be super easy to take a bag out the night before.

Do you have a favorite fast and easy breakfast recipe you'd like to share? leave a link in the comments! I'm sure I'm not the only one who'd like school mornings to send their kids off to school with something healthy in their bellies!

Zucchini Muffins

(makes 14 regular sized muffins)

2 cups organic whole wheat flour
1 cup all purpose flour
2 tsp. baking soda
1/4 tsp. salt
2 tsp cinnamon
1/2 tsp. nutmeg
1c sugar
2 eggs
2 tsp. vanilla
3c grated un-peeled zucchini

Whisk together, flour, baking soda, salt, cinnamon and nutmeg; set aside.  In a separate bowl, beat together sugar and eggs until creamy.  Add the 2/3 cup melted butter, vanilla, and mix well.  Add the shredded zucchini and mix to combine.  Last, add the dry ingredients and mix just until blended.  Batter will be very thick.  Use Coconut Oil to coat muffin tins or muffin cups. Distribute batter evenly between greased muffin cups, filling completely full. Bake at 350 degrees for 21-23 minutes for regular muffins or 30-32 minutes for jumbo muffins.  Muffins will be browned and a toothpick inserted in the center will come out clean.   

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