I typically don’t condone eating muffins for breakfast since they’re usually just a minuscule step up from a cupcake. Even the wannabe bran muffin is loaded with sugar and unhealthy oils, and will leaving you feeling drained and hungry with lunch still hours away. But the illustrious muffin is a convenient food for busy mornings when you just need something to grab, so I set-out to create a Foodist-approved muffin recipe.
The winner of my muffin escapades in the kitchen were these Maple Zucchini Nut Muffins. They’re the perfect balance of hearty and healthy. My zucchini muffins are free of refined sugars and flours (the gluten-free crowd will love ‘em!) and are loaded with protein and healthy fat from the nuts, oats, flax, eggs and organic butter.
Best part—counts as eating veggies for breakfast!
Maple Zucchini Nut Muffins
Yield: 12 muffins
- 2 cups almond flour
- 1 cup rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup ground flax
- 1/2 cup walnuts, chopped
- 3 eggs
- 6 tablespoons organic butter, melted
- 1/2 cup real maple syrup
- 1 teaspoon vanilla extract
- 2 cups finely grated zucchini, about 2 medium size
- large muffin cups
Pre-heat the oven to 350 F. Line a muffin tin with muffin cups.
Mix together the dry ingredients––almond flour, oats, cinnamon, baking soda, salt, flax and walnuts––in a large mixing bowl.
Beat the eggs with the maple syrup, melted butter and vanilla extract. Combine wet and dry ingredients thoroughly. Fold in the grated zucchini.
Spoon the batter evenly into 12 muffin cups.
Bake in the center of the oven for 30 minutes or until lightly browned.
Elyse Kopecky is a social media and digital technology consultant based in Portland, OR. After 10 years working for NIKE and EA SPORTS in Portland, Amsterdam and Geneva she briefly left her desk job for the chance to study culinary nutrition at the Natural Gourmet Institute in NYC. Follow her adventures in the kitchen and on the trail at freshabits.com and @freshabits.