Healthy Zucchini Muffins

I get it, mornings can be busy and when they’re busy, breakfast gets put on the back burner. Having something quick and on the go like these super moist Healthy Zucchini Muffins is just what you need. These breakfast muffins will help catapult you into the work week by getting some vegetables in first thing in the morning, and they’re super easy to make. I will even snack on them midday if I need something to keep me going. I love to smear some nut butter on them, or maybe some jam. Feel free to play around with these muffins by adding chocolate chips or a handful of berries to the batter!

Total Time: 30 minutes

Active time: 10 minutes

Ingredients

1 cup of coconut flour

½ cup gluten free oat flour

1 cup wheat bran

¼ cup ground flax seeds

1 tsp salt

1.5 tsp baking soda

2 tsp baking powder

½ tsp cinnamon

¼ ground nutmeg

1 grated medium zucchini (about 1½ cups)

¾ plus ⅓ cup cup of almond milk or oat milk

½ cup 2% greek yogurt

¼ cup olive oil

¼ cup agave

3 large eggs

1 tsp vanilla extract

Directions

1. Preheat the oven to 350ºF.

2. Over a sink, use a towel or cheese cloth to gently squeeze out the excess water from the shredded zucchini. Pat dry on paper towels. Set aside.

3. In a medium bowl, beat the eggs and milk together, and whisk in the agave, olive oil, greek yogurt and vanilla extract. Gently fold in the zucchini and stir to combine.

4. In a separate bowl, whisk together the dry ingredients.

5. Add the dry ingredients to the wet ingredients and mix together until incorporated (do not over mix).

6. Place muffin liners into the muffin tins and spray each one with non stick spray. Fill each muffin cup about 3/4 of the way up. Bake for 20-23 minutes.

7. Place the muffins on a cooling rack for 10 minutes. Store in airtight containers in the refrigerator, or freeze for up to 3 months.