August 5, 2014


We want to welcome Ari from The Diva Dish as one of our foodie contributors here on the blog! We are so thrilled to have her expertise on healthy eating and living for you and your family. We love the recipe she shared with us today and can't wait for lots of other great ideas to come. Thanks Ari!


With the new school year quickly approaching, it is again time to start thinking about those school lunches and the early morning breakfast rush. I love to have something ready made and on hand for a quick fix when I don't have a ton of time. Breakfast muffins have always been a go-to in our family. I can make them healthy, with whole grains, healthy fats, and even a hint of vegetables. It's the perfect way to start the day! Smear a little peanut butter or jelly on a warm muffin and your kiddos will love it! You can even make mini muffins and throw in some chocolate chips as a yummy treat for the kids lunches!

Whole Wheat Zucchini Muffins

3/4 c. whole wheat flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
dash of salt
1/2 c. brown sugar (I also like to use coconut sugar)
1 egg (slightly room temp.)
1/4 c. melted coconut oil (canola oil works too)
2 TB. buttermilk
1 c. finely shredded zucchini
1/2 c. dark chocolate chips

1. In a medium bowl whisk together the flour, spices, baking soda, baking powder, and sugar.
2. In a separate bowl, whisk the egg and coconut oil together.
3. Add the wet to the dry, and mix until combined. Add in the buttermilk, and mix together with a fork.
4. Fold in the zucchini.
5. Fold in the chocolate chips.
6. Preheat oven to 350 degrees
7. Line a muffin pan with cupcake liners, and using a cookie scoop, scoop the batter into the liners.
8. Bake for 20-23 minutes, or until the muffins are done.



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