Since it’s the new school year for my girls, I have to start thinking of school snacks. I asked the girls what they’d like and both of them said muffins in unison. I haven’t been baking for a while now. Ever since we embarked on the Whole30 challenge. Shortly after the challenge, my 1-year-old oven decided to die on me. What a bummer! So I held off baking and got it fixed after we got back from our summer vacay. After the oven got fixed, I made this sin-less bake to celebrate. It also doubles up as a great healthy snack for the girls to bring to school. The muffins were made with whole wheat flour, and a whole lot of other healthier ingredients such as coconut oil, coconut sugar, and maple syrup. But the main ingredient take keeps the muffin moist, light, and delightfully good is zucchini. Yes, you can bake with vegetables. It’s such a clever way to hide them, especially for kids who do not like their greens. My girls, on the other hand, were ecstatic to find out the muffins were made with zucchini. They love their veggies and they love their muffins. Win-win! No, don’t worry. […]
