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 guys, she’s amazing! She still lives on her behalf own, cooks for herself and it is in great wellness. Within the last year, I’ve obtained pretty close with her; probably because I provide her all of the treats I make and she just so occurs to like cookies in so far as i do. This makes me content, of course. I actually baked the nutella-stuffed delicious chocolate chip beauties on her behalf party; it often blows my brain how much people truly love those cookies.
Hmmm what else? Yesterday I flew to Minneapolis for my friend’s bridal shower. Personally i think like everyone I understand is either obtaining engaged or married; it’s funny how that happens within your mid-twenties but I also think it’s reliant on your geographical area. People within the Midwest tend to get married at a very much younger age after that those in the East Coastline; it’s just a different speed of life.
Anyway I’m going to be staying in MN until mid-week to focus on a few projects and hopefully bake a few batches of muffins for my mom. I’m currently wanting to master a healthy and pigs feet health benefits gluten free toaster waffle.
For the time being, these muffins will have to do female morning breakfast schedule.
I used to be actually extremely worked up about these muffins as the strawberries from my farmer’s market have been supremely great tasting and juicy. Like, they actually flavor like strawberries. I am buying two pound containers and taking in them like candy before bed. It’s amazing how fulfilling and nutritious they are for the bedtime snack.
Of course, two pounds of strawberries can go south pretty quickly plus I put 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, some lemon and just a little crunch from chia seed products. Quite an ideal spring combination for the mouth area.
Honestly, I was also tempted to add coconut flakes in there but figured you could add those in yourself if coconut guidelines your world like it does mine.
Besides wonderful flavor, these muffins pack some pretty great nutrition and are also dairy products free. I utilized whole wheat grains pastry flour, 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 calories 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
1 1/2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1/3 cup 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
Preheat oven to 350 degrees F. Range a 12 glass muffin pan with nonstick cooking spray or range with muffin liners. Either way I recommend using nonstick cooking food spray. This guarantees that they muffins won’t stick to the liners or the skillet.
In a large dish combine the dry ingredients: flour, baking soda and salt; reserve.
Press the shredded zucchini of excess dampness using a paper towel then increase another large dish with the other following damp substances: maple syrup, lemon zest, coconut essential oil, applesauce, egg and milk.
Add to dry ingredients and stir until just mixed. Gently flip in strawberries and chia seed products.
Actually distribute batter among muffin tins, filling approximately 3/4 of the way full. Bake for 20-22 mins or until toothpick put in to the middle of the muffin comes out clean. Great on wire rack for 10 minutes after that remove muffins and transfer to cable rack to complete chilling. Makes 12 muffins.
If you’d like, you can skip the lemon and add chocolates potato chips or carob chips for a great tasting treat.
To create vegan: Work with a flax egg instead of a normal egg. The formula should workout just fine!
To make gluten free: Make use of an all purpose gluten free flour that replaces regular flour 1:1.
If you get this to recipe, snap an image, share it on Instagram and be sure to use the hashtag #ambitiouskitchen!