Shred This


Um, if they gave an award for shredding the most zucchini, I may be in the running. I just HAD to make more muffins this morning to tweak my recipe and make sure the oven was off before noon. Smile

I told Andrew yesterday that I had to fix my muffins, he brought me these.


It’s a good thing he did because he conveniently must have missed this little present this morning.


I mean really, how do you miss that? You can see it, right?

Maybe Kitty got sick to his stomach because he actually got a bath the other day.


he’s so clean. Don’t you just want to hug him?

Anyway, I worked on my zucchini muffins this morning while the boys entertained themselves.

IMG_4289 IMG_4290

Luckily they don’t quite get how to make noise yet. Smile

Breakfast was some green scrambled eggs and zucchini muffins (of course).


Complete with an iced mocha.


After breakfast the boys helped me come up with some new fun resistance band exercises.


They had some really great ideas. He he!

Okay, REALLY need to get some work done today and email quite a few people back, so here’s the recipe. Mmmm……


Low Fat Zucchini Flaxseed Muffins

2 1/2 cups whole wheat pastry flour (I did a mixture of 1 1/2 cups pastry flour and 1 cup whole wheat flour. They come out a little more dense, but I like them that way.)

3/4 cup granulated sugar (or granulated Splenda)

1/2 cup ground flaxseed

1/4 cup packed brown sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon of salt

1/4 teaspoon baking soda

1/4 teaspoon nutmeg

2 cups shredded zucchini (excess liquid removed)

1 cup nonfat Greek yogurt (I used FAGE 0%)

1/2 cup egg substitute

2 tablespoons canola oil

1/2 cup unsweetened applesauce

1/2 cup vanilla soy milk

2 teaspoons vanilla extract

1/4 cup agave (or honey or sugar free maple syrup)


Mix first 9 ingredients together with whisk (all dry ingredients).


In separate bowl combine all wet ingredients (except zucchini). Stir until smooth.


Stir in zucchini.


Add zucchini mixture to flour mixture and stir until well combined.


Pour into sprayed muffin tins.


Cook at 350 for 30 minutes.

Makes 6 HUGE muffins or 12-14 regular size.


My version today I used Splenda and sugar free ample syrup. I made the BIG muffins (of course).


My rough estimate for a big muffin made with Splenda and sugar free maple syrup is about 350 calories.

And I even made an extra special one with chocolate chips (definitely more than 350- ha).


It’s currently in the freezer waiting for a special occasion. After my race this weekend perhaps. Smile

Have a wonderful day!

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  1. 1
    Erin says:

    Looks good! You’re so creative… I just don’t have that skill set. I went gluten free in April so I might try this with gluten free flours. BTW – The zucchinis you posted pictures of were HUGE! How many muffins would those make? 🙂

    • 1.1
      STUFT Mama says:

      Gluten free. How’s that going? Have you tried coconut flour? I know a lot of gluten free recipes call for it. It is AMAZING! 🙂 And who the heck knows how many muffins those zucchinis would make. I have shredded zucchini coming out of my ears! Ha! The bigger the zucchini, the blander the taste.

      • Erin says:

        It’s going really well. I thought it would be more difficult. I haven’t used coconut flour because I really haven’t tried baking. I’m just eating things like brown rice and quinoa instead of bread and just trying to eat “clean.” I can’t have baked goods in my house! Unlike you, I wouldn’t freeze them and save them for a treat. 🙂

        I didn’t realize that about large zucchini’s. That’s good to know.

        I’ve been reading Peas and Thank You after reading about it here. I love it! I’m definitely going to check out her book because it seems like she has a lot of gluten free stuff as well.

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