Berry Zucchini Breakfast Muffins
My mom had brought home some delicious zucchinis from my uncle's lake home garden so I looked at what else I had on hand and whipped up this delicious new creation using some of the season's best ingredients — summer squash and fresh berries. Two make the perfect breakfast or one is ideal 30 minutes - 1 hour before your favorite working out (mine is hot yoga class or a long run).
These tasty muffins leave me satisfied for hours when I choose them for breakfast. They also freeze really well so you always have something healthy on hand during the week.
- 3 C oatmeal
- 1 medium or large zucchini, grated
- 1 ripe banana, mashed
- 2 T peanut butter (natural, sugar-free)
- 1 T coconut oil
- 1 T brown rice syrup
- 1 t salt
- 1 t baking powder
- generous sprinkle of cinnamon
- 1 egg
- handful of fresh blueberries
- handful of fresh raspberries
Preheat your oven to 375.
Mix together oats, cinnamon, salt and baking powder in medium mixing bowl. Set aside.
In a glass dish, mix together coconut oil, syrup and peanut butter. Place in microwave for 20 seconds. Mix mashed banana into warm mixture with a fork.
Stir wet ingredients into dry mixture with a spatula. Add the egg and stir into mixture. Fold in the blueberries. Batter will be thick.
Scoop small amounts of mixture into prepared muffin tins (I use coconut oil spray) and press a raspberry into the top of each muffin. Bake for 22-25 minutes at 375 degrees. Allow to cool.
Note: These last 3-5 days in the fridge and are delicious warmed up in the microwave in the morning. I also freeze some too so I have them around longer. Again, warm up in the microwave as you want them!