Zucchini Muffins

 

 Oh my goodness!! If only you all knew what it took to get me back up and running!! Thank you so much to my daughter in law Alex! I couldn’t have done it without her. I have truly missed you all and have enjoyed smiling through your blogs, testing some of your recipes, and thinking about some of the amazing questions some of you ask in your blogs. As always I love the informative information on health and wellness for the mind and body!

So why would I choose to post a recipe on zucchini muffins of all things? I mean, its been around for decades. Well, I have 2 reasons. 1. Is that I just love it! But I do not like what it does for my waistline. Most of the bread you buy or make carries a whopping 330- 430 calories a SLICE! That is crazy and completely unnecessary! Why would you take such a beautiful, healthy vegetable and cram it with unhealthy sugars?? 2. Is my favorite reason… Baby Eden is here for a visit! Who doesn’t want to walk into their grandmother’s house having it smell like bread!? So let’s get to it!

I’m listening to “I Need You Now” by Lady Antebellum while I sip on a sparkling water trying to hold back the tears this song provokes thinking of a loved one. (Cooking with emotions is good for the muffins) 🙂 So turn up the volume, pour yourself a drink, and don’t forget to shake it! Oh I better tell you…

What You Will Need:

3 1/4 C whole wheat flour

1 1/2 tsp salt

2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground nutmeg

1 1/2 C Truvia baking “sugar”

1 C olive oil

4 eggs, beaten

1/3 C water

3 C grated zucchini (I like to always use extra zucchini. What better way to sneak in those veggies?)

1 1/2 tsp lemon juice

1 C walnuts, chopped

Now that your all set and back from the store,

Prep Your Mis en Place 🙂 Still my favorite part!

Pre heat your oven to 350 degrees.

In a large bowl, combine salt, flour, cinnamon, nutmeg, baking soda, and sugar. Mix together.

In a separate bowl, combine oil, water, eggs, and lemon juice.

Add the wet ingredients to the dry ingredient bowl.

Fold in the zucchini.

Fill up your muffin tins to about 3/4 full, then sprinkle with chopped walnuts.

Bake for about 20 minutes then check the muffins by sticking the top with a tooth pick. If it comes out clean, your done! If not, cook for 2-5 more minutes.

You did it! You now have a portioned controlled breakfast, or desert. Let face it, these are good for anytime of the day for any reason!

Serving size: 1 Muffin

190 Cals, 13 g Fat, 20 g Carb, 3 g Fiber, 4 g Sugar

KISSES to another waistline friendly meal!

I missed you!