I’ve been doing my best to make our breakfasts lately, instead of just relying on a box of cereal. Price wise and health wise, I believe that it’s much better to eat a homemade whole grain muffin than “whole grain” cereal from the store.
My sister in law brought me some zucchini from her garden recently, and I decided to try my hand at whole grain zucchini muffins. I added some cocoa and chocolate chips to make them more appealing to the kids, but otherwise, these are super healthy.
I started by milling 1 cup of soft wheat in my Nutrimill. I use my mill on a daily basis. Whether I’m making muffins, bread, biscuits, or cakes, I try to use whole grains as much as possible.
To the flour, I added quick oats, cocoa, baking soda, baking powder, and salt.
After whisking that together, I stirred in the chocolate chips, extra virgin olive oil, honey, zucchini, and buttermilk. (I normally add an egg, but I forgot this time!)
I used a large cookie scoop to fill my muffin liners, and then popped the pan in the oven for about 20 minutes.
Mmmm… delicious whole grain breakfast!
- 1 cup Soft Wheat Berries (measure before milling)
- 1/2 cup Quick Oats
- 3 Tbsp Unsweetened Cocoa
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt (I use Redmond's Real Salt)
- 1/2 cup Chocolate Chips
- 1 1/2 cups Shredded Zucchini
- 1/2 cup Buttermilk (I use 1/2 cup milk with 1 Tbsp vinegar)
- 1/2 cup honey
- 1/4 cup oil
- 1 egg
- Preheat oven to 375 degrees.
- Mill wheat.
- Add the rest of the dry ingredients. (Quick oats, cocoa, baking powder, baking soda, salt, chocolate chips.)
- Whisk together.
- Stir in the wet ingredients. (Zucchini, buttermilk, honey, oil, egg.)
- Scoop into lined muffin pan with a large cookie scoop or spoons. (I love using parchment liners.)
- Bake for approximately 20 minutes.
- Remove muffins from pan and allow to cool on a cooling rack.