Ah, the muffin. Such a convenient grab-and-go breakfast for busy moms and kids alike…
Except…if I’m being really honest, most muffins are sort of glorified cupcakes. Ack, there I said it. Especially commercially produced ones like those you’d grab at coffee chains. I wish it weren’t so. And while I have nothing against enjoying one of those from time to time, it’s not what I want to eat for breakfast regularly. I need more protein and produce in my breakfast to really feel satisfied.
During my first pregnancy, I was actually making a Paleo muffin recipe regularly, even though I do not follow a Paleo diet. I liked that the recipe contained nutritious ingredients like almond flour and eggs and was low in added sugar.
But the thing about baked goods made with almond flour is that they are FANTASTIC when you first bake them, but they really don’t keep very long. Do a quick search for “paleo muffins” on Pinterest and you will find that most recipes make only six muffins, because a full dozen won’t last long enough to enjoy. Also, almond flour is expensive and no one wants to spend $15 on ingredients for a dozen muffins!
I’m not gluten-free and I don’t have anything against good old regular flour, other than the fact that a muffin that is predominantly made from flour wouldn’t be very satisfying to me. So I set out to create a muffin recipe that was PARTLY made from almond meal (a less expensive cousin to almond flour – it still contains the almonds’ skin) PARTLY made from whole wheat flour and PARTLY made from everyone’s favorite can’t-even-tell-it’s-in-there veggie…
Zucchini! Now, I’ll say it again, I’m not a fan of hiding vegetables in food. But zucchini is a wonderfully versatile vegetable and mid-summer is high season for it anyway. I don’t see any reason not to bump up the nutritional value of these muffins with this bumper crop!
I find that a food processor is the best tool to blend the zucchini into the mixture. You’ll see that the whole wheat flour is added in spoonfuls at the very end. That’s because it contains gluten and gluten can become gummy if mixed in a food processor or blender for too long. I think a gluten-free alternative like oat flour would also work, though, so let me know if you try it!
1 cup almond meal
1/3 cup butter, softened
1/3 cup sugar
1/2 cup whole milk Greek yogurt
8 oz. raw zucchini
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/3 cup whole wheat flour
1 1/2 cup blueberries
Preheat oven to 375F. Line a muffin pan with 12 muffin liners and grease lightly.
Combine all ingredients except flour and blueberries in a food processor.
Once fully combined, transfer mixture to a bowl. Stir in flour a scoop at a time. When flour is fully incorporated, gently stir in blueberries.
Distribute mixture among muffin liners. Bake for 25-30 minutes until an inserted toothpick comes out clean.
Makes 12 muffins.