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.

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

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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.

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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.

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

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

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Complete with an iced mocha.

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

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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……

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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)

Directions:

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

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

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Stir in zucchini.

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

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Pour into sprayed muffin tins.

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Cook at 350 for 30 minutes.

Makes 6 HUGE muffins or 12-14 regular size.

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

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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).

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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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Comments

  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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