It was a lovely 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 personal, cooks for herself and is in great wellness. Within the last year, I’ve obtained fairly close with her; most likely because I provide her all the treats I make and she simply so happens to love cookies as much as I perform. This makes me content, needless to say. I actually cooked the nutella-stuffed delicious chocolate chip beauties for her party; it constantly blows my brain just how much people truly love those cookies.
Hmmm what else? Last night 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 where you live. People in the Midwest have a tendency to get married in a much younger age then those around the East Coast; it’s just a different pace of life.
Anyway I’ll be residing in MN until mid-week to focus on a few projects and hopefully bake a few batches of muffins for my mother. I’m currently attempting to master a healthy and gluten free 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 been supremely delicious and juicy. Like, they actually flavor like strawberries. I’ve been buying two pound storage containers and eating them like chocolate before bed. It’s amazing how satisfying and nutritious they are for a bedtime snack.
Needless to say, two pounds of strawberries can go bad pretty quickly plus I put the urge to bake a batch of muffins (when don’t I?) so I began digging around in the refrigerator. My brain landed on zucchini muffins with strawberries, a touch of lemon and just a little crunch from chia seed products. Quite the perfect spring mixture for the mouth area.
Truth be told, I was also tempted to add coconut flakes within 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 nourishment and are also dairy products free. I utilized whole wheat grains pastry flour, some maple syrup, applesauce, zucchini, a small amount of coconut oil, chia seeds, almond milk and of course, strawberries! And at only around 100 calorie consumption per muffin, you can easily plenty of these as an afternoon snack having a big spoonful of nut butter at the top.
Chia, Lemon & Strawberry Zucchini Muffins
1 1/2 cups white whole wheat flour or whole wheat grains pastry flour
1 teaspoon baking 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
Preheat oven to 350 levels F. Line a 12 cup muffin skillet with nonstick cooking spray or series with muffin liners. In any event I would recommend using nonstick cooking food spray. This warranties that they muffins will not adhere to the liners or the skillet.
In a large bowl combine the dry ingredients: flour, baking soda and salt; reserve.
Press the shredded zucchini of excess moisture using a paper towel then add to another large dish using the other following damp ingredients: maple syrup, lemon zest, coconut oil, applesauce, egg and milk.
Add to dried out ingredients and mix until just mixed. Gently fold in strawberries and chia seeds.
Actually distribute batter among muffin tins, filling on the subject of 3/4 of just how whole. Bake for 20-22 a few minutes or until toothpick placed in to the middle of the muffin happens clean. Cool on cable rack for 10 minutes after that remove muffins and transfer to wire rack to complete cooling. Makes 12 muffins.
If you’d like, you can skip the lemon and add chocolates potato chips or carob chips for a delicious treat.
To make vegan: Work with a flax egg rather than a normal egg. The recipe should work out just fine!
To create gluten free: Use an almost all purpose gluten free flour that replaces regular flour 1:1.
If you get this to recipe, snap a photo, talk about it on Instagram and become sure to utilize the hashtag #ambitiouskitchen!
If you loved this informative article and you would want to receive more details about almond flour bread i implore you to visit our own web-site.