I pack three lunches every day - one for each of my boys, plus one for me. I try to make them healthy. Whole-grain bread. Always fruit. Always protein. Usually vegetables. Milk (regular or soy). I make good use of leftovers. These are model lunches, meals I would be happy to have inspected by the Food Police.
But I do like to include treats, too. I make small cookies, brownies or muffins and freeze them so I can dole them out one at a time. I'm of the mind that a little sugar never hurt anyone. Especially in the context of the lunches described above.
These whole wheat zucchini muffins are one of my kids' favorites. Don't tell them how healthy they are. Don't tell them that between the whole wheat flour, wheat germ and zucchini they're getting a good dose of fiber in each muffin. Don't remind them that neither of them will eat zucchini in any other form. Let them think of these muffins as dessert. If they're happy, I'm happy.
Whole wheat zucchini muffins
Zucchini, whole wheat flour and wheat germ pack these delicious muffins with fiber and nutrients.
- 3 eggs
- 1 1/2 cups light brown sugar
- 3/4 cup grapeseed or canola oil
- 2 3/4 cups grated zucchini (do not peel)
- 2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp cinnamon
- 1/4 cup toasted wheat germ
Preheat the oven to 350 degrees. Line a 24-cup muffin tin with paper liners and spray it lightly with cooking spray, just in case the muffins rise over the edges of the cups.Whisk the eggs and sugar together until light and creamy. Add the oil and whisk until incorporated. Add the zucchini and vanilla and mix to combine.In a separate bowl, whisk together the flours, baking soda, baking powder and cinnamon until combined. Add the dry ingredients to the wet ingredients and mix just to combine. Stir in the wheat germ.Divide the batter evenly among the 24 muffin cups. Bake 15-20 minutes, or until a toothpick or tester comes out clean. Remove the muffins from the pan and cool on a rack.
DetailsPrep time: Cook time: Total time: Yield: 24 muffins