Happy Monday everyone! Nothing starts my week off better than being able to take some time on Sunday to get our busy kitchen ready for another active week ahead. Between Halloween activities, sports, school, and work, time will be of limited supply this week. When planning for our meals this week, I wanted to have a few breakfast and snack ideas on hand. Muffins are a hit with my kids and make for an easy grab and go. Favorites include Blueberry Banana Muffins and Pumpkin Muffins. This week I made a big batch of Zucchini Muffins. These are a healthy hearty muffin with lots of goodness in them!
Combine all the dry ingredients first in a medium mixing bowl. I use half whole wheat and half regular flour in this recipe. You can try experimenting with spelt, quinoa, or millet flours as well.
Whisk together the wet ingredients with the sugar. Then add the dry and combine. It will be somewhat thick.
In this week’s version, I used 3 zucchini, 3 carrots + 1 cup of chopped pecans. Other options could be applesauce, smashed banana or walnuts. It will seem like you are making a salad instead of muffins. Trust me on this.
I will also frequently boost the vitamin power with Chia Seed and Flaxseed. Both add a healthy does of fiber and Omega-3s. For this recipe I used 2 tablespoons of each.
Especially delicious with a tall cold glass of milk!
And for more ideas, check out my snack and lunch pintrest board if you’d like.