It was a beautiful weekend, wasn’t it?
On Sunday I met up with Tony’s family and attended his Grandmother’s 95th birthday party. You guys, she’s amazing! She still lives on her own, cooks for herself and it is in great wellness. Within the last year, I’ve obtained fairly close with her; most likely because I provide her all of the treats I make and she simply so happens to like cookies in so far as i do. This makes me happy, of course. I actually baked the nutella-stuffed delicious chocolate chip beauties on her behalf party; it always blows my mind how much people truly like those cookies.
Hmmm what else? Last night I flew to Minneapolis for my friend’s bridal shower. Personally i think like everyone I understand is either getting engaged or married; it’s funny how that occurs in your mid-twenties but I also think it’s reliant on where you live. People within the Midwest have a tendency to obtain married at a very much younger age after that those on the East Coastline; it’s just a different pace of life.
Anyway I’ll be residing in MN until mid-week to work on a few tasks and hopefully bake several batches of muffins for my mother. I’m currently attempting to master a healthy and gluten free of charge toaster waffle.
For the time being, these muffins will have to do for your morning breakfast routine.
I was actually extremely worked up about these muffins because the strawberries from my farmer’s marketplace have already been supremely great tasting and juicy. Like, they in fact taste like strawberries. I am buying two pound storage containers and taking in them like chocolate before bed. It’s amazing how fulfilling and nutritious they are for a bedtime snack.
Needless to say, two pounds of strawberries can go south pretty quickly plus I had developed the urge to bake a batch of muffins (when don’t I?) so I began digging about in the refrigerator. My brain landed on zucchini muffins with strawberries, some lemon and just a little crunch from chia seeds. Quite the perfect spring combination for the mouth area.
Honestly, I used to be also tempted to add coconut flakes within but figured you could add those in yourself if coconut rules your world enjoy it does mine.
Besides wonderful flavor, these muffins pack some pretty great nutrition and so are also dairy products free. I utilized whole wheat grains pastry flour, some maple syrup, applesauce, zucchini, a little bit of coconut oil, chia seed products, almond milk and undoubtedly, strawberries! And of them costing only around 100 calories per muffin, you can easily enough these as an afternoon snack with a big spoonful of nut butter on top.
Chia, Lemon & Strawberry Zucchini Muffins
1 1/2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1/3 cup pure Grade B maple syrup or honey
2 tablespoons lemon zest (not juice!)
1 1/2 tablespoons coconut oil, melted and cooled
1/3 cup unsweetened applesauce
3/4 cup ripe diced strawberries
2 tablespoons chia seeds
Preheat oven to 350 degrees F. Line a 12 glass muffin pan with nonstick cooking spray or series with muffin liners. In any event I would recommend using nonstick cooking spray. This warranties they muffins won’t adhere to the liners or the skillet.
In a big dish combine the dry ingredients: flour, baking soda pop and salt; set aside.
Press the shredded zucchini of excess wetness using a paper towel then add to another large dish with the other following wet substances: maple syrup, lemon zest, coconut essential oil, applesauce, egg and milk.
Add to dry ingredients and mix until just mixed. Gently fold in strawberries and chia seeds.
Actually distribute batter among muffin tins, filling on the subject of 3/4 of the way full. Bake for 20-22 mins or until toothpick put into the middle of the muffin happens clean. Great on cable rack for ten minutes then remove muffins and transfer to cable rack to finish cooling. Makes 12 muffins.
If you’d like, you can miss the lemon and add delicious chocolate chips or carob potato chips for a mouth watering treat.
To make vegan: Work with a flax egg rather than a regular egg. The recipe should workout just fine!
To make gluten free: Make use of an all purpose gluten free flour that replaces regular flour 1:1.
If you get this to recipe, snap an image, share it on Instagram and be sure to use the hashtag #ambitiouskitchen!
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