Fall Zucchini Muffins

I called in from work on Labor Day and stayed at home all day to bake. It was wonderful. I went to the gym, walked outside, and spent the afternoon in the kitchen. Days like this are good for my soul, and are something I try to incorporate regularly.

To get rid of all the extra zucchini as summer comes to a close, I have yet another zucchini recipe as we transition into fall this week. 🍁 I also threw in some mushroom powder that my friend gave me, so I decided to use it in the muffins for even more added benefits than all of the wonderful things in these muffins already. If you don’t have that, just simply use more flax meal. Per usual, I use the blender for everything to make it easier, a secret that I love in the kitchen to make it all a bit easier.

Time to make: 45 minutes total

190 calories/mufffin

Equipment needed: bowls, measuring cups, blender, muffin tins/liners

Ingredients:

• 400 grams raw zucchini, chopped into 1 inch cubes

• 1/8 cup melted coconut oil 

• 1 cup honey or maple syrup

• 3 eggs

• 2 tbsps cinnamon

• 1 tbsp nutmeg 

• 1/2 teaspoon baking soda

• 1 cup buckwheat flour

• 1/2 cup flaxsead meal

• 1/4 cup Ryze mushroom powder 

Recipe

• Preheat oven to 350*F

• Blend zucchini, coconut oil, honey, and eggs on low until smooth.

• Mix the rest of the dry ingredients in a bowl.

• Slowly mix the wet into the dry, incorporating the mixture as you pour.

• Bake for 25 minutes with muffin liners.

• Let cool them 20 minutes then remove from the tins.

• Enjoy with tea and a good book, tv show, or out in nature (this is mandatory 😘).

ENJOY 🖤