We are well into the busy fall season now and you might be noticing your healthy eating habits slipping as your schedule is more filled than ever. I hear you and I’m bringing my high protein zucchini muffins to the rescue!
Doing some prep work in the kitchen once or twice a week will literally shave off hours of cooking time throughout the week and keep your food waste to a minimum, but most importantly it will ensure that you have some healthy food on hand to keep your energy levels up and stress levels at bay:) I love baking a healthy breakfast or snack food and keeping it in the fridge or freezer when I need nourishment fast.
You can have them for a quick breakfast or snack between meals ~ the high protein and fibre will keep your energy levels high, boost your metabolism and make sure your blood sugar levels are stable to combat cravings throughout the day.
Savory Herbed Zucchini Breakfast Muffins
¼ cup coconut flour
¼ cup brown rice flour
¼ cup tapioca flour (also called tapioca starch)
1.5 tsp baking powder
½ tsp sea salt
3 eggs
1 cup zucchini (use yellow if you can find it)
¼ cup coconut oil, melted
¼ cup unsweetened applesauce
¼ cup fresh flat-leaf parsley
2 Tbsp green onion
1 tsp lemon zest (about 1 small lemon)
How to make:
Put eggs and roughly chopped zucchini into a blender and buzz for a minute. You can also whip the eggs with mixer and shred the zucchini. (Use yellow zucchini if you have fussy kids who may have a problem with the greenness of the zucchini). Add in melted coconut oil and applesauce.
In a large bowl mix together all dry ingredients. Chop parsley and chives finely and zest lemon.
Combine all ingredients and mix well.
Pour batter into muffin trays lined with unbleached baking cups.
Bake at 350F for 25 minutes.
Makes 8 muffins
Enjoy!
