Zucchini Chia Muffins

Zucchini Chia Muffins

I absolutely love these zucchini muffins! They are so moist and full of nutrients. Zucchini is high in antioxidants and Vitamin C and has anti-inflammatory properties. Chia is known as a super food for it’s healthy fats, dietary fibre and source of antioxidants. Zucchini is the magic bullet to making a muffin super super moist! Even after squeezing out most of the water it results in a beautifully moist muffin. I suppose the butter in this recipe helps too.

If you’ve read my other blogs, then you’ll know by now that my favourite way to have it is with a big slice of cheese on top. Yuuuum; sweet and salty! I think the reason why I love it so much is because it reminds me of my childhood. We would travel on the ferry lots and I would always get the blueberry bran muffin with the mini packaged slice of cheddar cheese … you know, the ones you pay a quarter of the price you’d pay for a full block at the grocery store. Ya, those. But it was sooo worth it!

I always have a batch of muffins in the fridge but I’m also always changing up the flavours. They are the best thing to grab and take with you on the road. Take a batch with you on your camping trip this summer or road trip. They would make a fine addition to your breakfast. And try it with the cheese! You’ll thank me later.

Zucchini Chia Muffins

muffins, breakfast muffins, zucchini muffins, chia muffins, keto muffins, healthy muffins,

breakfast, lunch, snack

American

Yield: 9

Author: Courtney Sketchley

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Zucchini Chia Muffins

Zucchini Chia Muffins are insanely moist, nutrient-dense and loaded with zucchini!

Prep time: 15 MinCook time: 23 MinTotal time: 38 Min

Ingredients

• 3 eggs
• 1/4 cup unsalted butter, melted
• 2 tsp lemon juice
• 2 cups almond flour
• 1/2 cup tapioca flour
• 1/2 cup granulated sugar
• 1 tbsp chia seeds
• 1 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp sea salt
• 2 cups shredded zucchini

Instructions

1. Preheat the oven to 350F and line 10 muffin tin cups with paper liners and set aside.
2. In a medium-sized bowl, add the almond flour, tapioca flour, sugar, baking soda, baking powder and salt and whisk to combine.
3. To the same bowl, add the eggs, butter and lemon juice and stir until everything is fully combined.
4. Using a cheesecloth or dish towel, squeeze as much of the water out of the zucchini as possible. Measure out two packed cups and add it to the muffin mixture. Fold in the chia seeds until combined.
5. Scoop the mixture into the prepared paper liners and bake for 23-25 minutes. Enjoy!

www.strawberrycreamkitchen.ca/blog/zucchini-chia-muffins

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