On Saturday I met up with Tony’s family members and attended his Grandmother’s 95th birthday party. You guys, she’s amazing! She still lives on her very own, cooks for herself and it is in great wellness. Over the past year, I’ve got fairly close with her; most likely because I bring her all the goodies I make and she simply so happens to love cookies in so far as i do. This makes me content, of course. I actually baked the nutella-stuffed chocolate chip beauties for her party; it usually blows my brain how much people truly love those cookies.

Hmmm what else? Last night I flew to Minneapolis for my friend’s bridal shower. I feel like everyone I know is either obtaining engaged or married; it’s funny how that occurs inside your mid-twenties but I also think it’s dependent on where you live. People in the Midwest have a tendency to obtain married in a much younger age after that those in the East Coastline; it’s only a different speed of life.

Anyway I’ll be residing in MN until mid-week to focus on a few projects and hopefully bake a few batches of muffins for my mom. I’m currently attempting to master a healthy and gluten free of charge toaster waffle.

For the time being, these muffins must do a muslim morning breakfast routine.

I used to be actually extremely worked up about these muffins because the strawberries from my farmer’s marketplace have been supremely mouth watering and juicy. Like, they in fact flavor like strawberries. I’ve been buying two pound containers and eating them like chocolate before bed. It’s amazing how satisfying and nutritious they’re for the bedtime snack.

Needless to say, two pounds of strawberries can go south very quickly plus I had fashioned the urge to bake a batch of muffins (when don’t I?) so I began digging about in the fridge. My brain landed on zucchini muffins with strawberries, a touch of lemon and just a little crunch from chia seeds. Quite the perfect spring combination for your mouth.

Honestly, I was also tempted to include coconut flakes within but figured you could add those in yourself if coconut guidelines your world like it does mine.

Besides wonderful flavor, these muffins pack some pretty great diet and are also dairy products free. I utilized whole wheat pastry flour, some maple syrup, applesauce, zucchini, a small amount of coconut essential oil, chia seeds, almond milk and undoubtedly, strawberries! And at only around 100 calorie consumption per muffin, you can easily more than enough these as a day snack having a big spoonful of nut butter at the top.

Chia, Lemon & Strawberry Zucchini Muffins


1 1/2 cups white whole wheat grains or whole wheat pastry flour

1 teaspoon cooking soda

1/3 cup pure Grade B maple syrup or honey

2 tablespoons lemon zest (not juice!)

1 1/2 tablespoons coconut oil, melted and cooled

1/3 cup unsweetened applesauce

3/4 cup ripe diced strawberries

2 tablespoons chia seeds


Preheat oven to 350 levels F. Series a 12 glass muffin skillet with nonstick cooking spray or range with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not adhere to the liners or the skillet.

In a big dish combine the dry ingredients: flour, baking soda and salt; set aside.

Squeeze the shredded zucchini of excess moisture using a paper towel then add to another large bowl with the other following damp substances: maple syrup, lemon zest, coconut oil, applesauce, egg and dairy.

Add to dried out ingredients and stir until just combined. Gently fold in strawberries and chia seed products.

Also distribute batter among muffin tins, filling approximately 3/4 of just how full. Bake for 20-22 minutes or until toothpick put into the middle of the muffin comes out clean. Great on cable rack for ten minutes then remove muffins and transfer to cable rack to finish air conditioning. Makes 12 muffins.

If you’d like, you can skip the lemon and add delicious chocolate chips or carob chips for a mouth watering treat.

To create vegan: Work with a flax egg instead of a regular egg. The formula should workout just fine!

To make gluten totally free: Use an all purpose gluten free flour that replaces regular flour 1:1.

If you get this to recipe, snap a photo, share it on Instagram and become sure to utilize the hashtag #ambitiouskitchen!

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