How incredible would it be if I drove up to your house in a truck that served ONLY muffins? Would we automatically be BFFs? Would you pay me in gold?
Hopefully the thought of me rolling up in a muffin truck and handing out muffins doesn’t sound weird. I have good intentions, I swear.
This whole muffin food truck idea came to me when I ordered my monthly Peapod delivery. I do this quite often when I don’t have the time to head to the grocery store; it’s a serious time saver. For me, it’s also avoiding the chaos of grocery shopping in the city where people hit both my body and car with their shopping carts. One last perk I must add: I love that the friendly delivery driver brings up the groceries to my apartment door (so that I don’t have to carry bags up a few flights of stairs).
This month, I ordered a Peapod Farm Box off of Peapod.com. I had no idea what to expect other than a box full of fresh, local farm produce. When the box came, I was both surprised by how huge it was, but also by the amount of produce included: kale, swiss chard, green beans, garlic, small potatoes, beets, summer squash and zucchini!
Basically a small garden was delivered to my door. And I loves it.
By now I think we’ve all figured out how much I adore zucchini; it gives wonderful moisture to baked goods and is packed with both potassium & fiber. Noms.
This recipe for paleo zucchini muffins is my new fav. Probably EVER. Seriously, that’s how much I adore these muffins! They’re naturally sweetened with banana and a hint of maple syrup. The coconut flour also adds a slight sweetness to the muffins that make them impossible to resist. I usually have one with two eggs for breakfast, or enjoy one for an afternoon snack pick me up.
Nothing beats a good muffin. Come on, you know I’m right.
Time to get your bake on. Right freaking now!
I hope you love these as much as we did. I’ve made several batches since and have scarfed each down fairly quickly. Bonus: They’re freezer friendly too! Next time I’m gonna add some chocolate chips. You know, for good measure.
P.S. If you love these you also might enjoy:
If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram — I love seeing your creations and featuring followers! You can also find me on Facebook, Twitter, Pinterest and Snapchat (username: ambitiouskitch).
- Serves: 10 muffins
- Serving size: 1 muffin
- Calories: 185
- Fat: 11.1g
- Saturated fat: 2.1g
- Carbohydrates: 17.3g
- Sugar: 7.5g
- Fiber: 2.9g
- Protein: 5.6g
- 1 cup shredded zucchini (from 1 medium zucchini)
- 1/2 cup mashed banana (from 1 medium banana)
- 3/4 cup cashew butter
- 1/4 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners. You’re only making 10 muffins, so leave two liners out.
- Squeeze shredded zucchini of excess moisture with a paper towel. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs and vanilla. Mix until smooth and well combined.
- Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined.
- Divide batter evenly between 10 muffin cups. Bake for 22-27 minute or until toothpick comes out clean and the tops of the muffins are just slightly golden brown. Makes 10 muffins.
Muffins are freezer friendly. If you want to freeze them, simply wait until muffins are completely cool, then store in an airtight container or freezer safe plastic baggie.
To make muffins vegan: I think you could add a flax or chia egg and have them work out well! I haven't tried it, but please let me know if you do.
If you'd like feel free to add blueberries or chocolate chips to these muffins!
This post was sponsored by Peapod. I love working with them because they allow me to bring you my own healthy, creative recipes! Thank you for supporting AK and the brands that help make this site possible.