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We are continually honing our morning routine and finding ways to make things smoother. Now that we have the dog, mornings are a little more hectic so having some go to breakfast options save us. We love toast but it is great if we can start the day off with something a little more. We have been enjoying smoothies but when we don’t have time to get out the blender and all the ingredients, we came up with some freezer options. This has definitely been one of our favorite new tactics for meals. We have done meal prep for freezer burritos and crockpot meals in the past few months.

The newest additions to our freezer inventory include zucchini muffins and breakfast burritos. These are great because they can be pulled out the night before and defrosted in the fridge or pulled straight out of the freezer and warmed up in a microwave or toaster oven.

At our local market I got a whole bag of organic zucchini for 99 cents. They were on their way out but I bought them and figured we could make a large batch of something and freeze part of it. I got excited about the idea of zucchini bread but with the bulk amount of squash I needed something I could easily separate and freeze. Zucchini Muffins were perfect and I made the recipe healthy and hearty for a balanced breakfast.


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Whole Wheat Zucchini Muffins

Ingredients:

  • 1 2/3 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup maple syrup
  • 1/2 cup milk (any kind)
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated fresh zucchini
  • 1/3 cups old-fashioned oats (uncooked), plus extra for the top

Directions:

Heat oven to 350°F.  Spray a 12-cup muffin pan with cooking spray or line the cups with paper liners.

In a mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract.  Stir in baking soda and powder, salt and cinnamon. Once combined, add the flour and stir. Fold in the zucchini and oats until just combined.

Spoon the batter evenly between 12 baking cups.  Then sprinkle extra oats or a dash of cinnamon on top of each, if desired.  Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.  Transfer pan to a cooling rack, and remove the muffins after a few minutes. These can be stored for up to 2 days or freeze them.

This recipe is adapted from Gimme Some Oven.


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Because I was planning to freeze them, I let them cool and then stored them in gallon-sized Ziploc bags. I either let the muffins defrost on my commute to work and then toast them or I have defrosted them in the microwave and then toasted them. I like them with a pat of butter or coconut oil and sometimes a drizzle of honey as a treat. These are not very sweet, which I like (feel free to add more maple syrup for a sweeter muffin). Sometimes I don’t want sweet for breakfast and these are a great balance. I think they hold up well in the freezer and serve as a hearty breakfast or snack.

I love experimenting with meal prep and making our meal times a little easier. What are your favorite ways to save time with cooking? Any tips for easy recipes to try? Let me know what you are eating for breakfast over on instagram, be sure to tag me and #eatlovenourish.

Homemade: Freezer Zucchini Muffins
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