It was a beautiful weekend, wasn’t it?
On Saturday 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 is in great health. Over the past year, I’ve gotten fairly close with her; probably because I bring her all the treats I make and she just so happens to love cookies as much as I do. This makes me happy, of course. I actually baked the nutella-stuffed chocolate chip beauties for her party; it always blows my mind how much people truly love those cookies.
Hmmm what else? Yesterday I flew to Minneapolis for my friend’s bridal shower. I feel like everyone I know is either getting engaged or married; it’s funny how that happens in your mid-twenties but I also think it’s dependent on where you live. People in the Midwest tend to get married at a much younger age then those on the East Coast; it’s just a different pace of life.
Anyway I’ll be staying in MN until mid-week to work on a few projects and hopefully bake a few batches of muffins for my mom. I’m currently attempting to master a healthy and gluten free toaster waffle.
In the meantime, these muffins will have to do for your morning breakfast routine.
I was actually extremely excited about these muffins because the strawberries from my farmer’s market have been supremely delicious and juicy. Like, they actually taste like strawberries. I’ve been buying two pound containers and eating them like candy before bed. It’s amazing how satisfying and nutritious they are for a bedtime snack.
Of course, two pounds of strawberries can go bad pretty quickly plus I had the urge to bake a batch of muffins (when don’t I?) so I began digging around in the fridge. My brain landed on zucchini muffins with strawberries, a touch of lemon and a little crunch from chia seeds. Quite the perfect spring combination for your mouth.
Truth be told, I was also tempted to add coconut flakes in there but figured you could add those in yourself if coconut rules your world like it does mine.
Besides wonderful flavor, these muffins pack some pretty great nutrition and are also dairy free. I used whole wheat pastry flour, a touch of maple syrup, applesauce, zucchini, a little bit of coconut oil, chia seeds, almond milk and of course, strawberries! And at only around 100 calories per muffin, you can easily enough these as an afternoon snack with a big spoonful of nut butter on top.
I know I’m going to get questions on if you can make these muffins gluten free and the answer is… yes, but you have to find an all-purpose gluten free flour that works well for you and can be substituted cup for cup. I’ve always had great success with quinoa flour but I know that it can sometimes leave a bitter aftertaste which some people tend to really dislike. So please be mindful. If you try out something, let me know in the comments; many members of the AK community love hearing about your alterations.
Hope you all have an amazing start to your week! Don’t forget that you can now follow me along on snapchat, my username is ambitiouskitch and I made some pretty weird ass videos that might make you laugh.
More healthy zucchini recipes to try:
Chia, Lemon & Strawberry Zucchini Muffins
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded zucchini (about 1 medium zucchini)
- 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
- 1 egg
- 1/4 cup unsweetened vanilla almond milk
- 3/4 cup ripe diced strawberries
- 2 tablespoons chia seeds
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not stick to the liners or the pan.
In a large bowl combine the dry ingredients: flour, baking soda and salt; set aside.
Squeeze the shredded zucchini of excess moisture with a paper towel then add to another large bowl with the other following wet ingredients: maple syrup, lemon zest, coconut oil, applesauce, egg and milk.
Add to dry ingredients and stir until just combined. Gently fold in strawberries and chia seeds.
Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 20-22 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.
If you'd like, you can skip the lemon and add chocolate chips or carob chips for a delicious treat.
To make vegan: Use a flax egg instead of a regular egg. The recipe should work out just fine!
To make gluten free: Use an all purpose gluten free flour that replaces regular flour 1:1.
If you make this recipe, snap a photo, share it on Instagram and be sure to use the hashtag #ambitiouskitchen!