Easy Back-To-School Breakfast!

May 31, 2013

Can you all believe it's nearly August?! In just a few weeks, school will start again (well, not for us. Archer's still too young!) and everyone will be falling back into old routines. I feel like I just got a handle on summer!

Anywho, in the spirit of Back- To-School- Madness, I thought I'd share one of Archer's favorite breakfast foods. It's fast, portable, and healthy! Bonus points: It works great in lunch bags, too.

Ittttttt'ssss.... Whole Wheat Zucchini Muffins!

My friend, Beth (Hi, Beth), is always modifying delicious baked treats to make them healthy. I emailed her awhile back freaking out over how much zucchini I had on hand. Oh, seasonal produce... She sent back this recipe and it quickly became a favorite around these parts. I've made three batches already! The best part? It can easily be modified to be dairy and egg free. Win!

Beth's Whole Wheat Zucchini Muffins:

Per Beth: "I also like to throw mashed bananas in the recipe... it makes for a super heavy bread but very filling and awesome for breakfast and before big workouts...I hope this helps, you can do this with almost any muffin recipe..."

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar(splenda)
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsps ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 6 egg whites (substitutes)
  • 1/2 cup applesauce
  • 1/2 cup buttermilk (reg, lowfat milk)
  • 1 tsp vanilla extract
  • 1 1/2 cups zucchini (fresh, unpeeled shredded)
  • 1/2 cup walnuts (chopped optional)
  • 1 mashed banana (optional, but do it anyway)

Okay. So, that looks like A LOT, right? You will be surprised how much of this you already have on hand. Seriously, I promise.

So, about the modifying. See where it mentions 6 eggs? I only had 3 the first time I made the recipe. I substituted 1 Tablespoon of Flax-seed + 3 Tablespoons of water for each egg. You could easily sub all the eggs for flax-seed. No biggie.

Also, I have a dairy sensitivity and stick with either almond milk or coconut milk on the regular. Archer's fancy-pants whole milk is expensive. Therefore, I always substitute the 1/2 cup buttermilk with whatever I'm drinking at the time. Usually, almond milk.

I also halve the sugar because I'm mean and no fun at all.

Steps:

Are you ready? Mix the dry ingredients. Mix the wet ingredients. Combine the two. Bake at 350 for 10-12 minutes-ish. Basically, watch and pull the muffins when you deem them fit for eating. Nom.

Always let helpful toddlers squish the grated zucchini between their fingers. Watch for throwing.

Enjoy!!

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