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These are arguably the best ever zucchini bread muffins:
(1) made with whole wheat and freshly ground oat flour,
(2) without refined sugar,
(3) with loads of zucchini,
(4) with carrots, too,
(5) and sweet, tender apples!

On top of the delicious flavor and healthy ingredients, the texture is delightfully light, fluffy and moist.
 

It’s an easy recipe, and clean eating with only natural sweeteners. Even the pickiest kids will love it!

Here are the ingredients you’ll need to make 16 delicious Zucchini Bread Muffins:
 

2½ cups shredded zucchini (approx 2 large zucchini)
1 tsp salt
¾ cup shredded apple (approx 1 medium apple)
¾ cup shredded carrot (approx 1 large carrot)
½ cup melted butter
½ cup honey
½ cup maple syrup
2 large eggs
2 tsp vanilla
1 cup oat flour
2 cups whole grain flour (wheat, spelt or any combination of the two)
2 tsp baking soda
2 tsp baking powder
3 tsp cinnamon
¼ tsp nutmeg

Tips for the ingredients:

– You can change the quantities of carrots and zucchini in this recipe, as long as the combined total is 3 1/4 cups.

– If fresh zucchini is unavailable, you can make these muffins using frozen zucchini. To freeze zucchini in advance to use later in the year: Shred as normal, sprinkle with salt and allow to sit. Wring out excess moisture and store in a freezer bag.

– Consider adding dried cranberries, raisins or coconut flakes to the batter in this recipe for even more flavor and nutrition!

Continue on to the next page to see the detailed preparation instructions …

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The post Best Ever ZUCCHINI BREAD MUFFINS for Breakfast and More … appeared first on Top Morning Recommendations.

3 eggs
1 1/2 cups brown sugar, packed firmly
1 cup oil
2 cups zucchini, grated finely
1 1/3 cup walnuts
1 1/2 cups self-raising flour
1 1/2 cups plain flour

After mixing all of the ingredients together, there are only two steps left:

1. Pour into a 15cm x 25cm loaf tin and bake at 180C for 75-90 minutes or until a skewer inserted comes out clean.




2. Leave loaf in tin for five minutes, then turn out onto a wire rack to cool.

Source: Helen Yee

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Let me count the reasons I love these healthy breakfast burritos:

1. Make ahead.

2. Freezer-friendly.

3. Little to no effort in the morning.

4. They are FILLING! I could only eat half of one, and it kept me going right on through till lunch! Love that!

5. They taste great! Cheese, eggs, lentils, some veggies. All wrapped up in a tortilla. So good.

6. They get nice and crispy. OK, so I used my George Foreman grill, which is absolutely perfect for heating these up in the morning. You’re going to want to flatten them slightly so that they warm right through. You can also use a fry-pan but it takes longer. Or, you could just heat them in the microwave on a paper towel. Any which way, they are not soggy.

Continue on to the next page for the recipe …

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The post Healthy Make-Ahead BREAKFAST BURRITOS with Zucchini & Lentils appeared first on Top Morning Recommendations.

1 cup all purpose flour
⅔ cup whole wheat white flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
¼ teaspoon salt
1¼ cup grated zucchini
¾ cup packed brown sugar (granulated is fine too)
⅓ cup canola oil
2 large eggs
¾ cup lowfat buttermilk
⅓ cup mini chocolate chips

1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.

2. Combine the flours, cocoa, baking powder, baking soda, cinnamon, and salt in a medium bowl with a whisk. Stir in the grated zucchini, making sure to completely coat with the flour mixture.

3. In a large bowl, whisk together the brown sugar and canola oil until well incorporated. Add the eggs one at a time, whisking well after each addition. Add the flour mixture in two additions, alternating with the buttermilk, stirring just until incorporated. Do not over mix. Fold in the chocolate chips.

4. Using an ice cream scoop, scoop the batter into the lined muffin cups. Bake in 350 degree oven for 18-20 minutes, or when the tops of muffins spring back when touched.

5. Cool on wire rack for ten minutes, then remove and continue to cool on wire rack.

Try a this for a morning beverage to go along with one or two of these delicious muffins: Banana Yogurt ++ Smoothie.

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Source: Marcie Bidou

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Here are the ingredients you’ll need to make a dozen of these delicious muffin treats:
 

1 cup all purpose flour
⅔ cup whole wheat white flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
¼ teaspoon salt
1¼ cup grated zucchini
¾ cup packed brown sugar (granulated is fine too)
⅓ cup canola oil
2 large eggs
¾ cup low-fat buttermilk
⅓ cup mini chocolate chips

Continue on to the next page for the easy preparation instructions …

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The post Delicious and Extra-Nutritious CHOCOLATE MUFFINS for Breakfast appeared first on Top Morning Recommendations.

The yummy soup takes only 15 minutes to prepare, and has an amazing velvety texture. Olga shows how to make this in a short video with the following ingredients (for 2 servings):
 

• 4 medium zucchinis
• 1 large onion
• 2 garlic cloves
• 1 tbsp olive oil
• salt and pepper for seasoning

Then there’s the colorful salad with an awesome creamy basil dressing with the following ingredients:
for the Rainbow Salad:
 

• 2 big handfuls of spinach
• 1 handful off watercress
• 1 tomato
• ½ english cucumber
• 4-6 Kalamata olives
• 2 tbsp diced red onion
• 5-6 radishes
• 1 tbsp hemp seeds
• 2 tbsp Creamy Basil Dressing

for the Creamy Basil Dressing:
 
 

• ¾-1 cup basil leaves
• 1 garlic clove
• 4 almonds/pine nuts
• 1 small zucchini
• 4 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp sea salt
• ¼ tsp black pepper

Here are the preparation instructions for all 3 parts of this healthy delicious lunch: Creamy Zucchini Soup with a Rainbow Salad and special Basil Dressing:

Only 2 steps to make the Rainbow Salad:
 

1. Dice cucumber, tomato, radishes and red onion.
2. Combine all ingredients in a large bowl. Add the dressing and mix well.

Then 2 more steps to make the Creamy Basil Dressing:
 

1. Combine all ingredients in a blender or food processor and blend for 30 seconds until smooth.
2. Store in the refrigerator in an airtight container for up to 1 week.

And only 3 steps to make the Creamy Zucchini Soup:
 

1. Roughly chop zucchinis and onion and place in the steamer basket.

2. Steam the vegetables for 10-12 minutes.

3. Combine all ingredients in a blender and blend until you reach a smooth consistency.

Watch how Olga does this in the video:

Olga takes this one step further and shows what she typically eats in a whole day on a healthy vegan diet! Watch this video …

This is the vegan diet that Olga follows on a typical day:

Source: Olga Bykina

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