How hard is it to find a breakfast muffin recipe that actually has zero added sugar? Because the truth is, honey and molasses, although natural and mostly unprocessed, are still added sugars (which means added empty calories). These zucchini muffins are incredibly moist, and not dense at all thanks to the whole wheat pastry flour! Whole wheat pastry flour bakes the same way that all-purpose flour does, making it the perfect flour to have in your home to boost nutrition!
Why (the science): Whole wheat pastry flour is stone ground, meaning that the germ and bran are still intact, unlike its white counterparts. That means that we get the benefits of vitamin E, a powerful antioxidant that aids our immune system, and fiber to keep us full! Spelt flour adds extra fiber and iron, so this muffin is packed with nutritious goodness!
What (the ingredients):
2 cups zucchini, grated
½ cup unsweetened vanilla almond milk
1 teaspoon vanilla extract
1 ½ cups whole wheat pastry flour
½ cup spelt flour
2 tablespoons wheat germ
1 teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons baking soda
¼ teaspoon salt
How (the directions):
Preheat oven to 350˚F. Line a muffin tin with paper liners.
In a large bowl, mash bananas until smooth.
Add remaining ingredients and stir until combined.
Using an ice cream scoop, divide mixture into muffin liners.
Bake for 25-30 minutes, or until an inserted toothpick comes out clean.