If you can’t tell, I’m really starting to LOVE What I Ate Wednesdays. I’ve come to look forward to each Wednesday where I get to share some of my favorite eats of the week and see what others are eating as well. It’s fun – at least for me. 😉
This week I think you’ll have fun though because I’m bringing you a delicious new recipe. There was a delicious zucchini muffin recipe I tried several months ago and as I was getting a hankering to bake I decided it was time to amp up that recipe a bit and make Zucchini Protein Muffins! (Oh yes! Oh so good!) But first, here’s what I’ve been eating…
I stuck with my usual this week – Whole Wheat English Muffin with banana and peanut butter. I usually only do 1/2 a banana but lately I’ve been eating the second half along side and then I’m often able to skip my mid-morning snack or at least have a smaller snack.
Again I’ve stuck with my yogurt bowls but since we haven’t had any berries in the house, I’ve been cutting up fresh apples to mix in with the cereal and yogurt. I’m not sure why I’ve never done this before – it’s DELICIOUS! I promise there is some apple and yogurt under that cereal but I like the cereal spread across the top. 😉
There were two super fun dinners this week worth noting:
1- My dad and I have been talking about pizza on the grill since I moved back home. We finally decided to make them. We did 3 small pizzas. I topped mine with soy cheese, mushrooms and peppers on a whole wheat crust. It was delicious and also made great leftovers!
2 – When I made my Fall Bucket List, I said I wanted to try spaghetti squash. My mom assured me she made it for me once as a kid but I have no recollection of that event and even if she did, it’s been way too long. I was surprised by how each it was to prepare. I made a homemade tomato sauce alongside with the juice of some tomatoes my dad roasted on the grill.
I promised you a recipe and I always hold true to my promises. As I mentioned above, I made some Zucchini Protein Muffins. They were so easy and delicious – even my parents liked them!
Zucchini Protein Muffins
- 1/3 cup vanilla protein powder
- 2/3 cup almond flour
- 2/3 cup all purpose flour (or whole-wheat)
- 1/4 cup truvia
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups shredded zucchini
- 1/2 cup almond milk
- 2 TBSP canola oil
- 1 TBSP agave
- 1 large egg
- 1 TBSP sugar
- 1/4 tsp ground cinnamon
Preheat over to 400*
Combine all dry ingredients in a large bowl and whisk.
Combine zucchini and all wet ingredients until blended.
Stir wet ingredients into the dry ingredients just until moist.
Spray muffin tins with cooking spray and evenly distribute batter.
Sprinkle with cinnamon sugar topping if choosing to add.
Bake in the oven for 15 minutes for regular sized muffins or 11 minutes for mini muffins. Remove from pan and cool on a wire rack.
In other news, it’s absolutely beautiful outside – fall is really in the air
and it’s been the perfect temperature to enjoy some studying outside.
Is it fall where you are?