Chia, Lemon & Strawberry Zucchini Muffins1
It was a beautiful weekend, wasn’t it?
On Saturday I met up with Tony’s family members and attended his Grandmother’s 95th birthday party. You guys, she’s amazing! She still lives on her very own, cooks for herself and is in great health. Over the past year, I’ve received pretty close with her; most likely because I bring her all the goodies I make and she simply so happens to like cookies in so far as i perform. This makes me happy, needless to say. I actually cooked the nutella-stuffed delicious chocolate chip beauties for her party; it generally blows my brain how much people truly love those cookies.
Hmmm what else? Last night I flew to Minneapolis for my friend’s wedding shower. Personally i think like everyone I understand is either obtaining engaged or wedded; it’s funny how that happens within your mid-twenties but I also think it’s dependent on your geographical area. People in the Midwest tend to obtain married at a very much younger age after that those over the East Coastline; it’s just a different pace of life.
Anyway I’m going to be residing in MN until mid-week to focus on a few tasks and hopefully bake a few batches of muffins for my mom. I’m currently wanting to master a healthy and gluten free of charge toaster waffle.
In the meantime, these muffins will have to do and also the morning breakfast regimen.
I was actually extremely worked up about these muffins because the strawberries from my farmer’s market have already been supremely great tasting and juicy. Like, they actually flavor like strawberries. I am buying two pound storage containers and taking in them like candy before bed. It’s amazing how satisfying and nutritious they’re for the bedtime snack.
Needless to say, two pounds of strawberries can go south pretty quickly plus I had the urge to bake a batch of muffins (when don’t I?) so I began digging about in the fridge. My brain landed on zucchini muffins with strawberries, a touch of lemon and a little crunch from chia seed products. Quite an ideal spring mixture for your mouth.
Honestly, I had been also tempted to add coconut flakes in there but figured you can include those in yourself if coconut rules your world like it does mine.
Besides wonderful taste, these muffins pack some pretty great nutrition and so are also dairy free. I utilized whole wheat pastry flour, beef Liver versus chicken Liver a touch of maple syrup, applesauce, zucchini, a small amount of coconut essential oil, chia seed products, almond milk and undoubtedly, strawberries! And at only around 100 calorie consumption per muffin, it is possible to enough these as an afternoon snack using a big spoonful of nut butter on top.
Chia, Lemon & Strawberry Zucchini Muffins
Ingredients
1 1/2 cups white whole wheat grains or whole wheat pastry flour
1 teaspoon baking soda
1/3 cup genuine Grade B maple syrup or honey
2 tablespoons lemon zest (not juice!)
1 1/2 tablespoons coconut oil, melted and cooled
1/3 cup unsweetened applesauce
3/4 cup ripe diced strawberries
2 tablespoons chia seeds
Instructions
Preheat oven to 350 degrees F. Series a 12 cup muffin pan with nonstick cooking spray or collection with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees which they muffins will not adhere to the liners or the skillet.
In a big dish combine the dry ingredients: flour, baking soda and salt; set aside.
Squeeze the shredded zucchini of excess wetness using a paper towel then increase another large bowl with the other following damp ingredients: maple syrup, lemon zest, coconut oil, applesauce, egg and milk.
Add to dried out ingredients and stir until just combined. Gently flip in strawberries and chia seeds.
Actually distribute batter among muffin tins, filling about 3/4 of just how whole. Bake for 20-22 mins or until toothpick inserted in to the middle of the muffin happens clean. Great on wire rack for 10 minutes then remove muffins and transfer to cable rack to finish chilling. Makes 12 muffins.
If you’d like, you can miss the lemon and add chocolate chips or carob potato chips for a mouth watering treat.
To make vegan: Use a flax egg rather than a regular egg. The formula should workout just fine!
To create gluten totally free: Use an most purpose gluten totally free flour that replaces regular flour 1:1.
If you get this to recipe, snap an image, talk about it on Instagram and become sure to utilize the hashtag #ambitiouskitchen!