Zucchini Quinoa Muffins
So I attempted to make zucchini oats this morning to bring on the go, and when I went to grab the oats I realized I had none. Since I had already mixed up all the ingredients I decided I should just make muffins instead! I really wanted something sweet combined with shredded zucchini -so voila!
Preheat oven to 375°
Recipe:
1 zucchini shredded
4 eggs
2 tbs vanilla
2 tbs melted butter
1 tbs chia
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 scoops unflavored protein powder (you can use whey or plant based doesn’t matter!)
2 tbs ground flax seed
1 1/2 teaspoon baking soda
1/8 salt
3 tbs maple syrup (or honey) which ever you prefer
1/2 cup rinsed uncooked quinoa
Line muffin tins with parchment paper, or grease well!!
2. Add quinoa to greased mufin tin, then add mixture
I love putting oatmeal in my baked goods, it is one of my alternative tricks instead of refined flours, as it holds together baked goods. However one of my friends is gluten free, and she asked the other day about alternatives to oatmeal. You can substitute oatmeal for any of my recipes, and replace with any whole flour such as buckwheat, almond, or coconut! When I was young I aways heard that you when baking must follow the exact instructions. This totally turned me away from baking because I’m really impulsive and I get excited in the kitchen and I love adding a bunch of different things! Baking is a lot of chemistry, as far as acidity goes and playing around with different combinations so the baked good can rise, be fluffy, or whatever the goal is. But ultimately if you stick to the correct proportions of baking soda/ powder and separate wet/dry ingredients until you are ready to combine, then you’re absolutely fine!
