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 β or more freezer meals. Itβs the end of the gardening season for some of us; letβs 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!
Enjoy!
- 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!
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I’m a sucker for anything zucchini and these do not disappoint! And the fact that you smeared some nut butter on them is perfection π
Nut butter just makes everything better!!
These sound wonderful! I love zucchini bread, and muffins sound even better! Gorgeous photos, too!
Thanks, Kelly! Muffins are a nice change from regular bread π
What a great idea! I’ve never thought of freezing muffins, I dunno why not but definitely will be from now on! Love the use of zucchini too – got so much from the garden this year!
We have SO much zucchini! Let me know if you end up trying these π you won’t be disappointed!
Wow, these look fantastic! Love how dark they are. Yum!
Dark with lots of flavor π thanks girl!
these muffins look amazing! I love zucchini bread, so i would love these π
Zucchini bread is the best!!
This looks delicious. I wonder how hard it would be to make gf without compromising the the delicious flavor and texture. I’m going to try π
YAY! Let me know how it goes! I was wondering about that. Hopefully they turn out!
Don’t we all need something to do with all of our leftover zucchini? This is just the thing! Looks delicious and I bet the spelt adds a really nice depth of flavor
The spelt does add a really nice flavor instead of regular whole wheat. I was going to use quinoa flour but was all out!
These zucchini muffins look so good! A guy from my church just gave me zucchini… I think I know what to do with it now π
I know I say this all the time buuut your photography is stunning!
Be sure to let me know if you try these out π thanks so much, Allie!
These look crazy delicious! I could stay up all night studying if these were my study buddy π
They’d definitely be good study fuel π
Yum! I love greek yogurt in baked goods!
Me too! It adds such a nice touch!