Zucchini Breakfast Muffins

This is part of a Friday series where I share easy recipes that keep us full throughout the week. Check out previous posts here


You guys. I have been on the quest for a really good jumbo muffin recipe for a long time, and I think I might have found it. These are just the right amount of fluffy, slightly sweet without making me feel like I’m eating cake for breakfast, and super easy to grab in the morning!

I adapted the recipe from this cool “recipe builder“. Basically you enter information about the flavours you want to incorporate, and the site makes you a recipe. Unfortunately, they don’t have zucchini as an option, but I really love it in muffins so I figured it out.




Preheat oven to 400F. Grease a muffin tin, including the top – this is so key for helping you release large muffins! Line with muffin cups.

Combine flour, protein, baking powder, baking soda, salt, cinnamon, hemp hearts in a bowl. Gently whisk to combine.

In a separate small bowl, combine eggs, sugar, yogurt, zucchini, bananas, and almond milk. Whisk lightly.

Make a small well in the centre of the dry ingredients bowl. Pour the wet ingredients into the well, and use a spatula to fold the batter together. It will be thick – you should just barely be able to incorporate the flour.

Use an ice cream scooper to fill each well with batter – the more full, the bigger the domes of your muffins will be.

Bake for 20-25 minutes. The muffins should be golden when you take them out.

Makes 10-12 muffins.

**Note: you can easily make these vegan! Just substitute flax eggs for the actual eggs, and applesauce for the yogurt (just reduce to about 1/3 cup applesauce). 




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