My body has picked up a very bad habit. I go to bed and fall right to sleep, then around 3am I wake up and can’t get back to bed. During my usual hour of being awake I think about WalkJogRun articles and recipes. If I go down the work rabbit hole I’ll never fall back asleep so I try my best to avoid thinking about my to-do list. Instead I dream up recipes for gluten free chocolate zucchini muffins and butter beans with rosemary mustard sauce and build balancing sequences for my classes. It’s a very productive hour, if I can remember it in the morning.
Luckily, this morning I woke up remembering everything. It helped that when I opened the fridge, this thing was staring back at me.
It’s one of two massive zucchinis that we picked over the weekend from our garden. I used one of them for southwestern stuffed peppers and zucchinis last night, which were delicious.
But that left another one to use so before 8:30 this morning I was grating away. To make these…
These muffins can best be described as hearty. I ate two for breakfast and they held me over well until lunch around 1:30.
They’re made with oat flour which gives them an almost whole grain texture and taste. The only sweetness is from a little bit of sugar, which also makes them taste a little bread like, which I really liked. I added ground ginger and cinnamon, which complimented the chocolate well and although the zucchini is a little masked, you still see that touch of green which reminds you that these muffins have a little bit of healthy goodness in them.
Enjoy and Exhale!