You can probably tell I’ve caught on to the muffin a mug trend. I don’t know what took me so long. They are yummy, fast, easy and filling! And it has been fun to play around with the recipes knowing that you are only using a tablespoon of ingredients in case it bombs!
The muffins in a mug are so great for anyone doing Trim Healthy Mama. I get my dessert fix without the guilt. This recipe falls into the S category if you are doing THM.
The farm stand I frequent had some beautiful zucchini and I just had to buy some. Zucchini bread sounded yummy but I hadn’t really come up with anything THM friendly so I decided to play with the MIM.
This came out great, it needs a bit more time in the oven because of the moisture but it is yummy!
A few tips, I suggest that you grate your zucchini rather finely as it doesn’t get a long time to bake in the oven.
And if you are like me and don’t buy zucchini over the winter, go out and buy yourself one and shred it all up. Then take tablespoon portions and put them on a cookie sheet and stick them in your freezer. When they are frozen through, through them in a freezer bag and you’ll have zucchini all winter for your muffins.
- 1 egg
- ½ tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. coconut oil
- ½ tsp.baking powder
- 2 tsbp. ground flax
- 2 tbsp. almond flour
- 1 tbsp finely shredded zucchini
- 1 tbsp. chopped walnuts
- a dash of salt
- Sweetener of choice. (I use stevia, the kids get maple syrup)
- Mix wet ingredients and mix thoroughly (Including zucchini)
- Add in dry ingredients and mix until combined
- Stir in walnuts
- Pour into greased dish
- Bake at 350 for about 20 minutes or until the top is set and it is no longer jiggly