strawberry zucchini muffins.

If you are trying to feed your immune system like everyone is these days, these healthy muffins have a fruit + veggie combo.  They are a good kid snack but they are pretty adult friendly when you add some pb or almond butter.


whole wheat strawberry zucchini muffins.


1 1/2 cups whole what flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp flaxseed meal
2 tbsp chia seeds

1 1/4 cup stawberries, chopped
1 cup zucchini, shredded
2 tbsp coconut oil, melted
1/4 cup milk
1/3 cup maple syrup (or honey)
1/3 cup applesauce
1 tsp vanila extract



Pre-heat the oven to 350 degrees.  Combine the wet ingredients in a small bowl.  Combine the dry ingredients in a large bowl.  Mix the wet ingredients into the dry ingredients and stir until combined.  Bake at 350 degrees for 25 minutes or until no longer gooey in the center.




I love using reusable muffin cups.  I got these from Target and I love them because they have little holders on the sides so they are easy to get out of the muffin tray.




K approved 🙂




A close up so you can see how nutrient packed they are with zucchini, chia seeds, and flaxseed meal.




They freeze well so I kept a couple out and packed the rest up for the freezer to take out as I need them.  Perfect for a busy morning! ♥️



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