DAY 5: HEALTHY RECIPES - MUFFINS
My daughter is the inspiration for this post. For the last couple of months, she’s been making healthy muffins every Sunday to have for breakfast before school during the week. She’s played around with a few recipes, some better than others, but this one, courtesy of ViaNutrition is a favorite in the weekly rotation. We added a healthy “frosting” to go with them too. I’ve been eating them for snacks in the afternoon - an easy grab that keeps me away from the crackers, chips and chocolate!
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
- 1 cup whole wheat pastry flour (we used gluten-free oat flour)
- ¼ cup almond meal
- ¼ cup cocoa powder
- 1/3 cup coconut sugar
- 1¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (or 2 drops cinnamon essential oil)
- 3 small overripe bananas, mashed
- 1 heaping cup grated zucchini (don’t squeeze water out)
- 1 tbsp almond milk
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips or cacao nibs + more for topping
Preheat oven to 350F. Grease muffin tin/line with liners and set aside. Place dry ingredients in a medium mixing bowl, stirring until combined. Place bananas in a large mixing bowl and mash with a fork. Add zucchini, almond milk, and vanilla. Pour half of dry mixture into wet mixture stirring just until combined. Repeat with the rest of the dry mixture. Fold in chocolate chips. Fill sprayed muffin tin evenly with batter. Top each muffin with additional chocolate chips. Bake for about 20-22 minutes, or until set.
In a blender or food processor, mix 2 Tbsp of coconut oil, ¼ Cup fresh raspberries, 1 tsp raw honey and 1 drop lemon essential oil (optional).