Zucchini Muffins

So first of all, I have to apologize about the lack of awesome recipes of late. I have been so busy with life, that I realize that I have been horribly slacking in the blog writing department. I had a great group of ladies over today - good wine and great company. Every ladies brunch comes with a ton of great food, trust me i am stuffed! Today's new recipe comes from happy healthy mama. These are as filling as they are amazing. I ate one of these before my nine mile run this morning and I didn't think about food once(which if you have ever run with me that's pretty much all I talk about)! I know it's kind of a miracle, but I digress. So, without further adieu I give you super healthy, super tasty Zucchini Muffins....




vegan zucchini muffins

Makes 12 muffins
2 cups whole wheat pastry flour
1/2 cup flax meal
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon ground ginger
1/2 cup coconut oil, melted
3/4 cup agave nectar
3/4 cup almond milk
1 tablespoon pure vanilla extract
2 cups shredded zucchini

Preheat the oven to 325 degrees.  Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger. 
Add the oil, agave nectar, almond milk, and vanilla to the dry ingredients and stir until the batter is just combined.  Do not over mix.  
Using a plastic spatula, gently fold in the zucchini just until it is evenly distributed throughout the mixture.
Scoop 1/3 of the batter into each prepared cup.  Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes, or until a toothpick inserted in the center comes out clean. 
Let the muffins stand  in the tin for 15 minutes before transferring them to a wire rack to cool completely. 

These are great grab and go breakfast food. They will satisfy even the pickiest eaters and keep you full for hours!! Enjoy!

Nutrient Round up:
Flax: good source of Omega 3, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Thiamin and Manganese.
Zucchini: good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.

Coconut Oil: high content of Vitamin-E and minerals