Zucchini Muffins – Recipe of the Week

Here’s a quick and tasty post-Reboot recipe packed with fiber, vitamins, minerals and phytonutrients. Spread a natural nut butter like almond on top for extra protein. These muffins make a perfect on-the-go breakfast to accompany your favorite morning juice or smoothie.


  • 2 cups (250 g) whole wheat flour
  • 1/2 cup (4 oz/ 125 ml) unsweetened organic applesauce
  • 1/4 cup (15g) wheat bran
  • 1/4 cup (15 g) ground flax seed
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp honey
  • 2 large eggs (or substitute 2 Tbsp ground flax seed and 6 Tbsp water)
  • 1/4 cup (45 g)  allergen free chocolate chips like EnjoyLife brand (optional)
  • 2 tbsp cacao nibs
  • 1 zucchini shredded
  • 1/4 cup (4 oz/125 ml) coconut oil
  • 1 tsp vanilla, alcohol free extract
  • 1/2 cup veggie pulp from juicing, optional (green, carrot, etc..)


  1. Preheat oven to 350 degrees F (175 C).
  2. Mix dry ingredients in small bowl (flour, salt, baking soda, flax seed, wheat bran)
  3. Mix wet ingredients in large bowl (vanilla, eggs/flax+water, honey, shredded zucchini, oil, applesauce)
  4. Stir dry ingredients into wet ingredients gently, being careful not to over mix. Stir in cacao nibs, chocolate chips and pulp.
  5. Pour into muffin tins
  6. Bake at 350 for 15 minutes, testing with a toothpick to be sure they are done. May only need 12 minutes depending on your oven.
  7. Let cool and enjoy.

Servings: 8

Calories: 300

Fat: 14g

Trans Fat: 9g

Cholesterol: 45mg

Sodium: 30mg

Carbohydrates: 39g

Fiber: 6g

Sugars: 13g

Protein: 7g