Zucchini Chia Seed Muffins
These muffins are so delicious and a great way
to sneak in some extra veggies! Perfect for
breakfast or as an afterschool snack.
Ingredients
• 1 ½ cups organic unbleached all-purpose
flour
• 1 cup organic cane sugar
• 2 teaspoons baking powder
• 2 tablespoons organic ground chia seed
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon organic cinnamon
• 2 organic eggs
• 1/3 cup organic canola oil
• 1 teaspoon organic vanilla extract
• 2 large organic zucchini - wash & shred
- about 6-8oz (soak up excess water with
paper towels)
• ½ cup water
• 1 cup chopped organic walnuts, with
a little extra to top muffins
• organic cooking spray
1.
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3.
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5.
52
each spot about 3/4 full. Add some of the
Pre-heat the oven to 400 degrees and lightly
extra chopped walnuts to the tops of the
spray a muffin pan with the cooking spray.
muffins. If you have any empty spots, fill
In a large bowl, add the flour, sugar, baking
halfway with water.
powder, baking soda, chia seed, salt and
6. Place muffin pan into the oven on the
cinnamon. Sift mixture with a fork to
middle rack and bake for 18-20 minutes,
evenly distribute the ingredients.
until golden brown and a toothpick
In a separate bowl, add the eggs, oil, vanilla,
inserted into the center of the muffin comes
water and zucchini. Stir to blend.
out clean.
Add egg mixture to the flour mixture and
7. Remove from the oven and let stand for 5
mix with a wooden spoon until ingredients
minutes.
are evenly distributed. Add the walnuts and 8. Enjoy! These zucchini muffins will stay
stir. The batter will be somewhat thick.
fresh wrapped tightly or sealed in an
Spoon batter evenly into muffin pan, filling
airtight container for 3-5 days.
Photography by Liza Huber
Directions