breakfast

{Recipe} Whole Wheat Zucchini Muffins

by Sally on August 14, 2014

Whole Wheat Zucchini Muffins

This is a guest post by my intern, Hannah Bills, who blogs at Pretty Normal Diet. Over the last few months, Hannah has been helping me create recipes, take photographs, and brainstorm ideas, plus fetching my coffee and picking up my dry cleaning (kidding about that last part). 

Hello all! My name is Hannah, sometimes known at Real Mom Nutrition as “the intern.” I have had the great pleasure of hanging out with Sally for the past couple months, helping her complete shoots and do some research and a little writing. My experience with Sally has been extremely eye opening, as I have gotten to gain more insight into the professional blogging world, and see how dietitians fit into the big picture.  I will (hopefully!) be wrapping up grad school in a year and completing my dietetic internship.

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I am here today to bring to you a little taste of what I have been doing in my wee corner of the Internet. My blog, Pretty Normal Diet, is the manifestation of my creative and philosophic pursuits of what it means to have a “healthy diet.” In my About page, I describe my diet philosophy as follows:

For those seeking a healthful and nourishing diet, it is best to eat a great variety of things and in moderation. Always eat more plants. Try to eat less sugar. Get to know your body.

To give an example of what I mean, I have baked up a batch of some DELICIOUS muffins for you all. I know, I just told you all to eat more veggies and less sugar, but look look! These babies have zucchini in them, along with whole-wheat flour and sunflower seeds!

Whole Wheat Zucchini Muffins

This recipe is a great representation of what I am trying to accomplish with my blog, showing people how to make tasty food while maintaining a balanced diet. My main focus is on vegetables, whole grains, and lean proteins. However, don’t be surprised if you come across my doughnut recipe. Gotta indulge sometime!

Note: These muffins will freeze very well! When the desire strikes, I take one out and pop it in the microwave for 30 seconds to a minute.

Whole Wheat Zucchini Muffins With Crunchy Sunflower Seed Topping
Serves: Makes 18 muffins
 
Ingredients
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • ⅔ cup melted unsalted butter
  • 1 cup all-purpose flour
  • 2 cups whole-wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • Pinch of salt
  • Sunflower Seed Topping:
  • ¼ cup whole-wheat flour
  • ¼ cup rolled oats
  • ⅓ cup turbinado (or brown) sugar
  • Pinch of salt
  • ¾ cup sunflower seeds
  • ½ stick of butter, unsalted
Instructions
  1. Preheat the oven to 350°F. Grease your muffin pan with a little butter or vegetable oil spray. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and melted butter. In a separate bowl, mix together the flours, baking soda, nutmeg, cinnamon and salt. Stir these dry ingredients into the zucchini mixture.
  2. Use a spoon or scoop to distribute the muffin dough equally among the cups, filling the cups up completely.
  3. For the topping, mix dry ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. I find it easiest to use my hands to do this! Spread 1-2 tbsp of the mixture evenly over each muffin.
  4. Bake on the middle rack until muffins are golden brown, about 22 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and let them cool another 20 minutes.

Whole Wheat Zucchini Muffins with Crunchy Sunflower Seed Topping

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Throughout the pages of my new book Cooking Light Dinnertime Survival Guide are tricks that help me save time, money, and sanity. I call them “Crazy Tricks That Actually Work”. I’m sharing a few of these on my blog.

Make Perfect Bacon in the Oven from Real Mom Nutrition

I’ve been known to say that I could be a vegetarian if it weren’t for bacon. (My kids have inherited my inclination.) Still, bacon is a treat in our house, and I either get it from my farmer’s market or buy Applegate bacon, which comes from animals that have been humanely raised and never given antibiotics.

As much as I love bacon, I’m not wild about the mess it makes, with bacon grease spattering my stove, backsplash, and invariably, my bare arms (ouch). That’s why I love this method. Just stick it in the oven, set the timer, and forget about it for 15 minutes. Here’s how:

Preheat your oven to 425 degrees. Line a baking sheet with foil, folding the foil up and over the edges of the pan.

How to Make Bacon in the Oven by Real Mom Nutrition

Place bacon strips on the foil.

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 Bake for 15-20 minutes until desired doneness (thinner strips will take less time, thicker will take longer).

How to Make Bacon in the Oven by Real Mom Nutrition

Enjoy the bacon-y goodness.

How to Make Bacon in Your Oven by Real Mom Nutrition

Cooking Light Dinnertime Survival Guide

Disclosure: I’m happy to be working with Applegate this year as a member of their Advisory Board, because it’s a brand I buy and respect. I am compensated for my time. All opinions expressed are my own.

This post contains affiliate links. If you purchase a product through these links, your cost will be the same but I will receive a small commission to help with operating costs of this blog. I only link to products I personally use and love. Thanks for your support!

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Seven words I never thought I’d hear my 8-year-old son say: “Mommy, I’m getting sick of Cocoa Puffs.” I don’t buy Cocoa Puffs. My son has been eating them at school as part of the free breakfast program. I am not happy about this. For months, I have wrestled with what to do about school […]

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