It was a beautiful weekend, wasn’t it?

On Sunday I met up with Tony’s family members and attended his Grandmother’s 95th birthday party. You men, she’s amazing! She still lives on her own, cooks for herself and it is in great wellness. Over the past year, I’ve received pretty close with her; probably because I provide her all of the treats I make and she just so happens to love cookies as much as I do. This makes me content, of course. I actually cooked the nutella-stuffed chocolate chip beauties for her party; it generally blows my brain just 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 pigs feet good for you either getting engaged or wedded; it’s funny how that occurs in your mid-twenties but I also believe it’s reliant on where you live. People within the Midwest have a tendency to obtain married at a much younger age then those within the East Coastline; it’s just a different speed of life.
Anyway I’ll be residing in MN until mid-week to focus on a few tasks and hopefully bake several batches of muffins for my mother. I’m currently attempting to master a wholesome and gluten free of charge toaster waffle.
For the time being, these muffins must do woman morning breakfast program.
I was actually extremely excited about these muffins as the strawberries from my farmer’s marketplace have been supremely great tasting and juicy. Like, they in fact taste like strawberries. I am buying two pound containers and eating them like candy before bed. It’s amazing how satisfying and nutritious they’re for the bedtime snack.
Of course, two pounds of strawberries can go bad very quickly plus I had the urge to bake a batch of muffins (when don’t I?) so I began digging about in the refrigerator. My brain got on zucchini muffins with strawberries, a touch of lemon and just a little crunch from chia seed products. Quite the perfect spring combination for your mouth.
Honestly, I used to be also tempted to include coconut flakes within but figured you can include those in yourself if coconut rules your world enjoy it does mine.
Besides wonderful taste, these muffins pack some pretty great diet and are also dairy products free. I used whole wheat grains pastry flour, some maple syrup, applesauce, zucchini, a little bit of coconut oil, chia seed products, almond milk and undoubtedly, strawberries! And at only around 100 calorie consumption per muffin, you can easily more than enough these as an afternoon snack with a big spoonful of nut butter at the top.
Chia, Lemon & Strawberry Zucchini Muffins
Ingredients
1 1/2 cups white whole wheat grains or whole wheat pastry flour
1 teaspoon cooking soda
1/3 cup 100 % pure 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 levels F. Collection a 12 cup muffin pan with nonstick cooking food spray or series with muffin liners. In any event I recommend using nonstick cooking food spray. This guarantees that they muffins will not stick to the liners or the pan.
In a big dish combine the dry ingredients: flour, baking soda and salt; reserve.
Squeeze the shredded zucchini of excess dampness with a paper towel then add to another large bowl using the other following wet elements: maple syrup, lemon zest, coconut oil, applesauce, egg and milk.
Add to dry ingredients and stir until just mixed. Gently flip in strawberries and chia seed products.
Even distribute batter among muffin tins, filling approximately 3/4 of just how whole. Bake for 20-22 moments or until toothpick inserted in to the middle of the muffin comes out clean. Great on cable rack for ten minutes after that remove muffins and transfer to cable rack to finish chilling. Makes 12 muffins.
If you want, you can skip the lemon and add delicious chocolate chips or carob potato chips for a great tasting treat.
To create vegan: Work with a flax egg instead of a normal egg. The recipe should workout just fine!
To make gluten free: Make use of an all 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 use the hashtag #ambitiouskitchen!