Zucchini, zucchini zucchini! It’s certainly that time of year. This delicious vegetable produces almost insistently in the summer. Thankfully, it’s an incredibly healthy and tasty food. Whether it comes in the form of Zucchini Texas Sheet Cake, Healthy Chocolate Zucchini Bread, Classic Grilled Zucchini or Easy Peasy Zucchini Muffins there are plenty of ways to use up this very abundant veggie!
Muffins are a very healthy breakfast or snack (make sure you try our Prune Muffins too!). They have lots of fiber which helps keep blood sugar levels steady longer. There are so many benefits that can come from these ingredients so we will name just a few:
Zucchini is a wonderful source of B vitamins, omega-3 fatty acids, zinc and magnesium, all of which help with healthy blood sugar regulation. Zucchini can also have anti-inflammatory benefits, anti-cancer benefits and antioxidant benefits.
Using whole wheat in muffins is always a healthy idea! Despite the bad rep that whole wheat sometimes gets it is in fact extremely good for you. Whole wheat can have benefits such as aiding weight loss, lowering the risk of type 2 diabetes, lessening chronic inflammation and protecting against heart disease. After our experience with going gluten free we certainly think it should be in the superfood category.
Oats can help lower cholesterol levels, prevent heart failure, stabilize blood sugar levels and lower risk of type 2 diabetes. Oats contain manganese, fiber, protein, zinc and magnesium.
Coconut oil is well known for it’s health promoting properties! It can help prevent and/or treat Alzheimer’s disease, reduce inflammation and arthritis, boost the immune system, improve digestion and aid weight loss.
After a closer look at these nutrient dense foods it’s easy to see how healthy muffins can be! More nutrients naturally means better health. So lets eat some muffins!
Resources for this Recipe:
1 ½ cup whole wheat flour
¾ cup rolled oats
2 tsp. baking powder
1 tsp. baking soda
1-2 tsp. cinnamon
½ tsp. Real Salt
½ cup honey
½ cup softened butter OR coconut oil
¾ cup grated zucchini
Combine dry ingredients and stir well. Add all remaining ingredients and stir until just combined. Using an ice cream scoop, scoop into paper lined muffins tins. Bake at 350º for 20-25 minutes. Yields 12 muffins.
For more healthy and delicious breakfast ideas make sure you check out our Clean Eating German Pancakes, Strawberry Basil Crepes, Easy Peasy Egg Casserole and Quick and Easy All in One Breakfast!
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How are you using up your zucchini?