There is nothing, NOTHING, that spells success better than having a week’s worth of healthy breakfasts ready to rock.
It’s even better if those breakfast items are loaded with protein, healthy fats and a VEGETABLE.
That’s my kind of muffin.
You’d never catch me eating a muffin from Dunkin Donuts – not because I’m always Little Miss Perfect, but because it would send my blood sugar on a rollercoaster and I’d be a miserable human being 1 hour later. Just. Not. Worth. It.
So on Sunday nights I’m typically in the kitchen, quickly pulling together something like these beautiful Yellow Squash Muffins.
Can you make them with zucchini? Absolutely.
You could even make them with patty pan squash, if that’s what you have. Any summer squash type veggie will work. But I prefer yellow squash because the color of the skin blends right into the batter.
This is nutrient-density, friends.
- 5 eggs
- 1 Tbsp. vanilla
- ⅓ cup coconut oil, melted
- ¼ cup pure maple syrup
- 1½ cups shredded yellow squash (2 small or 1 large squash should be enough)
- ½ cup almond flour
- ½ cup coconut flour
- 1 tsp. cinnamon
- 1 tsp. baking soda
- Big pinch salt
- ⅓ cup raisins
- ⅓-1/2 cup chopped walnuts
- Preheat oven to 350F.
- In a mixing bowl, beat eggs. Add vanilla, coconut oil and maple syrup. Mix well.
- Place shredded squash in a clean dish towel. Wrap it up and wring out as much water as you can. Then measure and add to the bowl. Mix to combine.
- Next, mix in dry ingredients: almond flour, coconut flour, cinnamon, baking soda and salt.
- Fold in raisins.
- Distribute batter into lined or greased muffin tins. Top with walnuts, pressing lightly down so they stick. Bake for 30 minutes.
By the way I’d like to shout out Trader Joe’s for having great prices almond AND coconut flour.