Zucchini Breakfast Muffins

For a while now I’ve felt super uncomfortable with the amount of cereal my kids consume. They LOVE it and ask for it for breakfast almost every day. It’s just SO EASY that I had made it one of my staple grocery items, but when it comes to starting off their day right – Honey Nut Cheerios just wasn’t cutting it in the nutrients department.

This week I decided to do something about it! I made a plan to not buy ANY cereal, but make homemade granola and zucchini breakfast muffins instead. It was work! But BOY did it feel great to give my kids some amazing nutrients for breakfast this morning!!

Zucchini Breakfast Muffins
Here is my recipe:

Zucchini Breakfast Muffins
Preheat oven to 350 degree

Blend together in large bowl:
– 3 Eggs
– 1 Cup Sugar
– 1 Cup Oil

In separate bowl mix together:
– 1 1/2 Cups All Purpose Flour
– 1 1/2 Cups Whole Wheat Flour
– 1 tsp. Baking Soda
– 1/2 tsp. Baking Powder
– 3 tsp. Cinnamon
– 1 tsp. Salt

Add to flour mixture:
– 2 Cups Shredded Zucchini

Mix well and fold into wet ingredients.

Finally add:
– 1 Cup Crushed Pineapple
– 1 Cup Chopped Walnuts
– 1/2 Cup Raisins or Craisins

Fill a muffin tin with muffin liners. Scoop batter into each muffin liner, filling 2/3 of the way full. Cook for 25 minutes in a 350 degree oven.



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