Hopefully the idea of me rolling up in a muffin truck and handing out muffins doesn’t sound weird. I’ve good motives, I swear.
This whole muffin food truck idea found me while i ordered my monthly Peapod delivery I do this quite often when I don’t possess enough time to head to the supermarket; it’s a serious time saver. For me, it’s also avoiding the chaos of grocery shopping in the town where people hit both my own body and car with their purchasing carts. One last perk I must add: I really like that this friendly delivery driver introduces the groceries to my house door (in order that I don’t have to carry luggage up a few flights of stairways).
This month, I ordered a Peapod Farm Box off of I put no idea what things to expect other than a box filled with fresh, local farm produce. When the container came, I used to be both amazed by how large it was, but also by the quantity of produce included: kale, swiss chard, green coffee beans, garlic, small potatoes, beets, summer squash and zucchini!
Basically a little garden was sent to my door. And I loves it.
By now I believe we’ve all figured out how much I adore zucchini; it gives wonderful dampness to baked items and is packed with both potassium & fiber. Noms.
This recipe for paleo zucchini muffins is my new fav. Probably EVER. Seriously, that’s how much I enjoy these muffins! They’re normally sweetened with banana and a hint of maple syrup. The coconut flour also provides hook sweetness towards the muffins that make them difficult to resist. I usually have got one with two eggs for breakfast, or enjoy one for an afternoon snack pick and choose me up.
Nothing beats a good muffin. Come on, you know I’m right.
Time to get the bake on. Right freaking now!
I hope you love these as much as we did. I’ve made several batches since and also have scarfed each down fairly quickly. Reward: They’re freezer friendly too! Next time I’m gonna add some chocolate chips. You understand, once and for all measure.
P.S. If you value these you also might enjoy:
5.0 from 1 reviews
Paleo Banana Zucchini Muffins
Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners. You’re only making 10 muffins, so keep two liners out.
Press shredded zucchini of surplus moisture using a paper towel. In a large dish, add zucchini, banana, cashew butter, maple syrup, eggs and vanilla. Combine until smooth and well mixed.
Next increase the dried out ingredients towards the wet ingredients: coconut flour, cooking soda and salt. Mix until combined.
Divide batter evenly between 10 muffin mugs. Bake for 22-27 minute or until toothpick comes out clean and the tops of the muffins are simply slightly golden brown. Makes 10 muffins.
Feel absolve to work with a different nut butter such as for example: almond or peanut. Sunflower may also work, but your muffins may turn green; sunflower seed products contain chlorophyll which reacts using the cooking soda/powder in dishes when heated and then once cooled, can turn green.
Muffins are freezer friendly. If you want to freeze them, simply wait around until muffins are completely cool, then store within an airtight pot or freezer safe plastic baggie.
If you liked this article and you simply would like to collect more info with regards to stuffed zucchini boats with sour cream i implore you to visit our site. To create muffins vegan: I believe you could add a flax or chia egg and have them workout well! I haven’t attempted it, but please let me know if you do.
If you’d like feel absolve to add blueberries or chocolates potato chips to these muffins!
Do you consider it would alter the recipe too much easily added spinach towards the muffins?
i am trying to find a recipe where I could max away the veggie content for my child. He has taken to throwing all vegetables on the ground at mealtime.