Zucchini Breakfast Muffins


FOR THE MUFFINS – 2 cups (269g) shredded zucchini, drained (~1.5-2 medium zucchini) – 1 cup (62g) packed fresh spinach – ½ cup (158g) unsweetened applesauce (or mashed ripe banana) – ½ cup (128g) plain low-fat Greek yogurt – ⅓ cup (145g) real maple syrup or honey – 1 ½ tsp vanilla extract – ½ cup (109g) canola oil (or any neutral oil) – 2 large eggs, room temp – 1 ½ cup (234g) white whole wheat flour – 2 Tbsp + 1 tsp ground cinnamon – 1 tsp baking soda – 1 tsp baking powder – ½ tsp salt – Optional add-ins: dark chocolate chips, chopped walnuts, chopped pecans, white chocolate chips

Ingredients (cont'd)

FOR THE STREUSEL TOPPING – ¼ cup (39g) white whole wheat flour – 2 Tbsp unsalted butter, cubed – 2 Tbsp packed brown sugar – 1 Tbsp granulated sugar – ½ tsp ground cinnamon – ¼ tsp salt

FOR THE STREUSEL TOPPING 1. Stir all ingredients except butter. 2. Add butter cubes and mix with fork until clumpy. 3. Put in refrigerator while you make the muffin batter.


FOR THE MUFFINS 1. Preheat oven to 350 degrees and line muffin tin with liners.  Spray muffin tin with nonstick cooking spray. 2. Grate zucchini using a box or cheese grater (use whatever thickness you'd like) and drain between paper towels.  Squeeze as much moisture out of the zucchini as you can. 3. Put zucchini, spinach, applesauce, yogurt, maple syrup, and vanilla extract in a blender and blend on high until smooth. 4. Add eggs and oil.  Blend until just combined.

Directions (cont'd)

FOR THE MUFFINS 5. In a medium bowl, whisk dry ingredients. 6. Pour wet ingredients into bowl with dry ingredients. 7. Stir until just combined.  Be careful to not overmix! 8. Stir in any add-ins. 9. Scoop ~⅓ cup of batter into each muffin tin. 10. Top each muffin tin with 1-2 Tbsp of streusel topping. 11. Bake 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 12. Let cool for 15-20 minutes and enjoy!

Directions (cont'd)