Good morning. Welcome to my favorite time of the day. Yes, it’s true. I am unquestionably a morning person.
What’s not to love? Breakfast? Yum. Exercising? Endorphins. Coffee? Yes please. I think the main reason I love mornings is because it’s the two hours in the day when my house is quiet. I wake up at 5 AM in order to experience this peaceful bliss, but I’ve always had a thing for the early morning hours…I dig them. You see, I’m an introvert trapped in an extrovert’s body. Being surrounded by people drains me, while alone time renews and refreshes me. The minute my sweet kiddos come bounding down the stairs I need to be ready to be an extrovert, answering 1.5 million questions, soaking in every snuggle and playing endless rounds of candy land. It’s awesomely exhausting.
Getting to start the day reveling in some peace and quiet is a game-changer. It energizes me and prepares me for a day of mommying and wife-ing. I really don’t want to be the “shhhh” mom. You’ know the one I mean. I want my kids to be their loud, crazy, giggly, fun selves without always hearing me saying “be quiet.” I want to nurture, not stifle their little-big personalities. So I sneak in a some down time first thing in the morning to fill up my tank for the day.
I’ve tried my fair share of healthy muffin recipes, and these are the champions. They have everything I’m looking for to help my kids start the day right, veggies, protein and fiber, plus they actually taste good. These don’t need a dollop of this or half a jar of peanut butter on top to make them palatable. They stand alone beautifully and my kids devour them. I keep them on hand in the freezer at all times. One minute in the microwave and I have a healthy delicious breakfast to start our crazy day off deliciously. Win. Win. Win.
Ingredients
- ½ cup coconut flour
- ¼ cup almond flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 4 eggs
- 1/3 cup coconut sugar
- 1 tsp vanilla
- 2 TBS coconut oil
- 1/2 tsp apple cider vinegar
- 1 banana, mashed
- 1 cup unpeeled, finely shredded zucchini (about 1 medium zucchini)
- ¼ cup chocolate chips (or cinnamon chips)
Instructions
- Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
- Combine the coconut flour, almond flour, cinnamon, baking soda, and salt in a small bowl, set aside.
- Put banana, coconut sugar, and coconut oil into your food processor fitted with the “S” blade or blender ([Vitamix|http://vitamixtrack.com/click.track?CID=292558&AFID=417333&ADID=1450715&SID=&NonEncodedURL=
- ]) and process until smooth.
- Add the eggs, vanilla, and apple cider vinegar and process/blend until just combined.
- Add the dry ingredients to the wet and pulse to combine.
- Add the zucchini and process/blend until evenly mixed into the batter.
- Mix in chocolate chips (or cinnamon chips) by hand.
- Scoop the batter into the prepared muffin pan.
- Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9x5” loaf pan for 35-40 minutes!)
- These muffins freeze VERY well. I make a batch, freeze them and pop them out for an easy, healthy breakfast for my kids! I just reheat for 1 minute in the microwave (from frozen) and let them cool a bit! My kids LOVE these.
Notes
This recipe is slightly adapted from the blog Meaningful Eats! Please click here for the original recipe!
You can also use cinnamon chips in these Paleo Zucchini Banana Muffins (although they are not paleo they are delicious)!
What’s your favorite time of the day? Are you a morning person?
If you make something from JoyFoodSunshine I would love to see your creations! #joyfoodsunshine
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These sound so good…thanks for sharing with the Thursday Blog Hop!
Thank you so much for stopping by Pam! 🙂 <3
I am totally with you on being a morning person for the EXACT same reason! The quiet peace of the morning is my therapy and I love being able to start my morning off with some blog reading, tons of coffee, and just being able to BE (if that makes sense!). I live with 10 other 21 year olds, so the break is much needed!
These look amazing and I love that they don’t need anything extra on them to make them yummy!
Christine! Wow! College life is definitely a challenge when you like peace and quiet! 🙂 I see on your about page that you’re a bio major…I majored in chemistry! Between classes and labs and having a life you *definitely* need to find time to just breathe and “be.” Thank you for the sweet comment! I love your blog it’s beautiful!
Your Zucchini Banana Muffins look delicious. Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon!
Miz Helen
Made this morning for breakfast and they’re Delish!
Yay Amy! I’m so glad you like them! How did Bradley like them? (Or did you save them all for momma)? 🙂
Followed the recipe exactly. However, muffins came out very mushy as if there was too much liquid. My coconut flour works wonderfully in other recipes, absorbs the liquid to create a nice consistency. Very disappointed 🙁 Did you wring your zucchini out with a cheesecloth?
Hey Aly! I’m so sorry! It is so disappointing when you make a recipe and it doesn’t turn out the way it is supposed to! I make these at least once a week and we love them! I do not wring out my zucchini in a cheesecloth. How long did you bake them for? Ovens can vary significantly, so if they were still mushy maybe they just needed to bake longer? I wish I was in your kitchen to see what went wrong!
My New Fav muffin!!! Made these earlier and I cannot get over how delicious they came out!!
My ONLY adjustment: Instead of coconut sugar I used Swerve.
Thanks a lot for the recipe…
YAY! I’m so glad you enjoyed these! I literally always have some in the freezer! 🙂