Lennon’s Healthy Zucchini Muffins

In honor of one of my favorite girlies, here are Lennon’s Back To School Zucchini Muffins. I love showing kids that healthy food can be delicious, and that you can bake, take it to school, share it with friends, and let it fuel you to feel your best and have the most energy for work and play with friends! This one is very special to me, so I hope you can make them for yourself, with your family, and also use those end of summer Zucchinis if you have an abundance, which are packed with fiber and help promote healthy blood sugar levels!

Ingredients:

• 1 ripe banana, mashed (about ½ cup)

• 1 heaping cup finely grated zucchini (no need to peel; measure 1 cup grated before squeezing out moisture)

• 1 pasture-raised egg, room temp preferred

• ¼ cup full-fat Greek yogurt (we used unsweetened almond) 

• 2-3 tbsps maple syrup 

• ¼ cup melted coconut oil 

• 1 teaspoon vanilla extract

• ¾ cup organic oat flour (almond works good)

• ¼ cup ground flaxseed

• 1 tablespoon cinnamon

• 1/4 cup cacao powder 

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• Optional: 1/4 cup dark chocolate chips 

Recipe:

• Preheat oven to 350°F. Line or grease a muffin tin. 

• Grate the zucchini first, then use a cheese cloth or strainer to squeeze out the juices.

• In a mixing bowl, whisk together the banana, egg, yogurt, oil, maple syrup, and vanilla. Then, stir in the grated and squeezed zucchini shreds.

• In another bowl, mix together all of the dry ingredients. 

• Combine wet and dry ingredients. Spoon into the prepared muffin tins; the batter should yield about 10 muffins total.

• Bake for 24 minutes and enjoy! These freeze and microwave well 🖤