Don’t miss my peanut butter giveaway! Ends 9/25
Remind me not to start my homework at 9 o’clock on Sunday night. Especially when it’s calc…whoops.
My reward after I finish is gonna be a warm muffin spread with peanut butter and coconut oil.
The best part is that I can feel great about it!
For this month’s Recipe ReDux, the challenge was to come up with a freezer meal using something from the garden.
Fantastic Freezer Meals:
Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!
I used zucchini from my garden to make these beautiful muffins. I lovelovelove having muffins for breakfast or dessert but am not a fan of the sugar rush I always get. These are sweetened only with maple syrup and are made with only whole grains for a muffin perfect for any time of day. Store them in the freezer so you can pull one out anytime you’re in a pinch!
- 1 cup spelt flour
- 1 cup sprouted wheat flour
- 1 egg
- 1/3 cup greek yogurt
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tbsp chia seeds
- 1 cup shredded zucchini
- 1/2 cup chocolate chips
- 1-2 tbsp of almond milk, if needed
- Preheat oven to 350F.
- Add the egg, yogurt, maple syrup, coconut oil, and vanilla to a large bowl.
- Mix in the flours, salt, baking soda, cinnamon, and chia seeds. Try not to overmix!
- Stir in the zucchini and chocolate chips. If it's too dry, add in almond milk a tablespoon at a time. It shouldn't be thick like cookie dough, but still thick enough to slightly hold its shape.
- Spoon into greased muffin tin and bake for about 15 minutes, or until a toothpick inserted comes out clean. Let cool before digging in!