Healthy “Zoodle Muffin” Recipe

Made a recipe for my first “zoodle muffins” today!!

•made with zucchini from a local garden

•Basil from my own garden

•eggs from our chickens

•& homemade syrup from my uncle 

•about 290 cal, 36.3g carbs, 14.3g fat (depends on eggs & the oil you use) & 8.2g protein. I’d say pretty good macros for a muffin! Savory snack or breakfast before a workout…

Recipe:

•Preheat oven to 350.

Add in dry ingredients:

•3 cups whole wheat flour 

•2 tsp baking powder

•1 teaspoon baking soda

•1 teaspoon salt 

•2 tsp ground cinnamon

•1/2 cup organic coconut palm sugar

•Add in wet ingredients:

•2/3 cup vegetable oil  

•2 large eggs

•1 cup plain 0% fat Greek yogurt 

•3tsp vanilla extract

•1 tbsp real maple syrup 

•Fold in:

•2 cups shredded zucchini (had left over zucchini noodles “zoodles” so I chopped them up) 

•3/4 cup finely chopped basil 

•2tsp lemon zest 

•1tsp lemon juice 

•bake until golden for about 30 minutes or until golden!