Blackberry or ChocoChip Zucchini Muffins

Blackberry or ChocoChip Zucchini Muffins

Happy Foodie Friday!!

With Fall in the air, I am in the mood to BAKE! Baking foods that taste amazing but are still primal may seem counterintuitive, but it really isn’t when you learn to use the right ingredients. Like Zucchini.  Zucchini in a muffin??? Bear with me…I know that doesn’t sound like the yummiest muffin ingredient.  But we have grown to love zucchini as a substitute in cooking (ie zoodles!!) When baking, zucchini provides awesome moisture. Plus it’s packed with both potassium and fiber – bonus!!  

I have been working hard to perfect these babies, and have had fun including my babies in the baking process.  There’s really nothing like bonding with Mama while licking a battered spoon. We have played with several toppings: blackberries, raspberries, blueberries and dark chocolate chips to name a few.  And here’s the best part—- our kids love them!   Seriously, like begging to eat 2 or 3 at a time. I feel so much better packing these in their lunch then some of the sugar-laden, gluten-filled junk in the grocery snack aisle.  Hope y’all love these as much as we do.   If you try them let us know how they turn out – better yet snap a picture!

~Rachel 

 

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BlackBerry or ChocoChip Zucchini Muffins

Note: I use our Vitamix blender for a smooth batter, easy distribution in the muffin tin, and quick clean up. You can also mix it the old fashion way in a bowl but the zucchini won’t be as smooth. 

Ingredients

  • 1 medium zucchini - raw, skin on (if mixing in bowl shred it first)
  • 1 medium banana (if mixing in a bowl mash it first)
  • 3/4 cup almond butter (or nut butter of choice)
  • 2 tbsp local honey or pure maple syrup
  • 2 tbsp softened butter (we love Kerrygold Irish Butter!)
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • topping(s) of choice try berries or dark chocolate chips!

Instructions

  1. Preheat oven to 350 degrees (325 if using convection). Spray a 12-muffin pan with nonstick spray (avoid canola oil sprays - I use coconut oil spray)

  2. Combine wet ingredients (zucchini, banana, nut butter, honey/syrup, eggs, and vanilla) in blender or large bowl. Mix until smooth.

  3. Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Stir/Blend until combined.

  4. Divide batter evenly between 12 muffin cups. Then place toppings of choice on top (try a couple different ones!!). I usually push a few berries or chocolate chips half way down and then place a few on top to look pretty

  5. Bake for 20-25 minute or until toothpick comes out clean.  

Recipe Notes

I have experimented with several toppings: blackberries, raspberries, blueberries and dark chocolate chips to name a few.  And here’s the best part—- our kids love them!   Seriously, like begging to eat 2 or 3 at a time. I feel so much better packing these in their lunch then some of the sugar-laden, gluten-filled junk in the grocery snack aisle.  Hope y’all love these as much as we do.   If you try them, let us know how they turn out - better yet snap and share a picture!

~Rachel