Whole-Wheat Zucchini Muffins

Being an alone mom doesn't allow me the opportunity to be a "gymie."  I don't frequent a gym regulary, I don't have the tonest body.  I might sneak a short run here and there but I really rely on good eating habits to maintain a slender figure and not over-indulging in sweets when in fact my mouth is screaming and protesting for them.  70% of health and figure comes from your diet and what you fill yourself with.  Choosing whole wheat vs white flour is huge for me because I LOVE carbs.  I could inhale a whole fresh loaf of bread from the bakery with a side of oil and seasonings... easily.  But that is bad Ryan, very bad. 

 

I am also incredibly lucky to have a healthy eater on my hands.  I can't name many small kids who could sit and chow on veggies at any given time.  Our apartment is usually stocked with healthier foods and snacks.  I found this great recipe from Lisa at 100 Days of Real Food.  Now I can't go so far to cut out processed foods and eat strictly organic foods (real talk, that ish adds up $$) but every once in a while I try one of her recipes for Abs and I.  They were delicious (as I drop crumbs in my keyboard) and we even had some leftover to freeze to include in lunchboxes and defrost for breakfast on the side of eggies!    Enjoy!!

Whole-Wheat Zucchini Muffins
adapted from 100 Days of Real Food

 

Ingredients

3 cups whole-wheat flour (I used King Arthur's whole-wheat flour)

1 tablespoon cinnamon

1 1/2 teaspoons baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

3 eggs

3/4 oil

1/2 cup honey

1 teaspoon vanilla

2 cups grated zucchini (I only have a small grater so mine was almost like pureed zucchini.  This is OK)

 

 

 

Instructions

1. Preheat oven to 325 degrees F for muffins, 300 degrees for small loan pan.

2. Blend the dry ingredients.

3. Make a well (or hole) in the center and pour in the eggs, oil, honey, and vanilla.  Stir until well mixed- don't overmix. 

4. Fold in the zucchini.  Pour batter into greased muffin tin or cupcake liners, and bake until toothpick comes out clean. 

        -For muffins 15-20 minutes

        -For small loaf pans 30-40 minutes