Delicious muffin recipe that is pretty low fat but gets a lot of its moisture from the grated zucchini. A great way to use up extra vegetables!
3 cups White Flour (could use half white and half whole wheat)
1 tsp Baking Soda
1.40 tsp Baking Powder
¼ cup Chia Seeds
2 Eggs
1 cup Brown Sugar
⅓ cup Coconut Oil (melted)
3 tsp Vanilla
½ cup Almond or Oat Milk (I used chocolate oat milk)
1 tsp Cinnamon
¼ tsp Nutmeg
2 cups Grated Zucchini
½ cup Chopped Walnuts or Pecans (you could also try chocolate chips)
1
Spray muffin tin with olive oil. Preheat oven to 325 degrees
2
Mix flour, baking soda, baking powder, chia seeds, cinnamon and nutmeg and set aside.
3
In a separate bowl beat the two eggs, then add the brown sugar, coconut oil, milk, vanilla and mix well.
4
Add the dry ingredients to the wet mix and stir to combine. Add nuts if using. The mixture will be pretty thick.
5
Scoop mix into muffin tins and bake for 30 minutes.
CategoryBreakfasts, Vegetarian
Ingredients
3 cups White Flour (could use half white and half whole wheat)
1 tsp Baking Soda
1.40 tsp Baking Powder
¼ cup Chia Seeds
2 Eggs
1 cup Brown Sugar
⅓ cup Coconut Oil (melted)
3 tsp Vanilla
½ cup Almond or Oat Milk (I used chocolate oat milk)
1 tsp Cinnamon
¼ tsp Nutmeg
2 cups Grated Zucchini
½ cup Chopped Walnuts or Pecans (you could also try chocolate chips)
