Y'all. It's zucchini season. And I LOVE it.
During the duration of our mission trip to Haiti last week, our team learned a lot about each other. Throw 15 people in a bus in a foreign country in 105 degree weather and you walk off the airplane in the USA at the end of 7 days feeling like you have known your team members for life. It's an incredible bond.
Well after a few days, many on our team learned about my love for baking. Fast forward a few days after our trip, and I had a fresh-picked bag of zucchini given to me by one of our team members ready to be baked for homemade zucchini bread! I used my favorite zucchini bread recipe online, but I wanted to create a healthier version for breakfasting and snacking too.
These muffins are made with 100% whole wheat flour and are low in sugar. Only healthy fats (hello walnuts and olive oil) are used and apple sauce keeps the muffins moist while sweetening them up a bit. So grab a cup of coffee (and a giant slather of peanut butter or almond butter) and enjoy!
Rise and Shine Zucchini Breakfast Muffins
Makes 9-12 muffins
1 1/2 cups of whole wheat flour
1 TBS cinnamon
1 tsp baking soda
1/8th tsp baking powder
1/4 tsp salt
1/4 cup extra virgin olive oil
1/2 cup honey
1/4 cup brown sugar (or coconut sugar if you want a healthier muffin)
1/2 cup apple sauce
1 tsp. vanilla extract
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
*Add chocolate chips too if you prefer chocolate chips in everything (not because I know anyone who does that or anything....(; )
1. Mix flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
2. Mix oil, honey, and sugar in a separate bowl. Add egg, apple sauce, vanilla.
3. Combine wet ingredients with dry ingredients and add grated zucchini and walnuts.
4. Scoop batter into muffin tins and bake for 15-18 minutes at 350 degrees until done.