Easy Back-To-School Breakfast!

July 27, 2012

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..."


  • 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.


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.


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