#QuarantineCooking: Zucchini Matcha Muffins!
Everyday we’re learning something new about this pandemic 🙁 Since this has started, eating healthier has been more top of mind lately especially because we face everyday with uncertainty on the COVID-19 spread. It’s also hard to stay put; while we don’t have control over the situation, we can do our due diligence by staying inside, keeping to yourself and distancing. I will say, being inside for longer than 2 days sort of makes you feel crazy at times! I’ve been taking short walks here and there, at least doing something to move my body…I’m the type of person that can’t sit still for too long!
That also means I’m always in the kitchen. So naturally, we’ve been cooking a whole ton, considering we stocked up on some essentials, so we don’t have to make multiple trips during the week and to be indoors in our home as long as necessary. Since we are inside allll day, I’m going to start sharing instagram stories of my daily meals to share and hopefully inspire “#selfquarantinemeals”. There’s no better time than to put creativity into food right? If you have the time at home, then why not? No boredom here!
One of the things I wanted to make (because it is St. Patricks’ day after all), is a green themed food! I took some time last week thinking of a yummy recipe. Green isn’t the prettiest color in food, possibly in just salads? lol. Have you had zucchini bread before? Or in a muffin version? It’s one of those simple breads you can bake up in a pinch because it basically follows a similar recipe to banana bread. This muffin although not very “green”, does incorporate a couple green ingredients. First, it is dairy and grain free, so we’re using almond flour and coconut oil. These aren’t literally as “green” as you might imagine them to be, but it’s surrounding the theme, so zucchini and matcha adds to that factor! When you pour the batter into the muffin cups they look like a gross sage color, but I promise they taste far from that 🙂 I’m enjoying one as I type this post!
These have been hubs approved, as he really loves a moist muffin because sometimes grain free baked goods can do that. Fairly nutritious considering it is grain and dairy free, and a pinch of matcha too. Try em out for yourself, this would be nice with tea, for breakfast or afternoon snack. I hope you like it!
Zucchini Matcha Muffins
Quick nutritious snack, adding in vegetables in your muffin and make it taste delicious!
Wet ingredients
- 1/2 cup shredded zucchini
- 1.5 tbsp orange juice
- 2 tbsp coconut oil
- 3 tbsp honey (can use 2 tbsp if using maple syrup as it a bit sweeter)
- 1 egg
- 1/4 tsp vanilla extract
Dry ingredients
- 1 cup almond flour
- 1/2 tsp cinnamon
- 1 tsp matcha powder
- 1 dash of nutmeg (can omit if you don't like nutmeg)
- 1/2 tsp baking soda
- 1/8 tsp sea salt
Preheat oven to 350 degrees, line a muffin pan with 6 liners
Combine dry ingredients together in a bowl (make sure there are no clumps, almond flour and matcha powders tend to be clumpy)
Combine wet ingredients together in a separate bowl
Mix dry ingredients into wet, mix well but do not over mix
Fill each muffin liner up to about 2/3 of the way
Bake in the oven 15-20 minutes. Depending on your oven ~ it took 17 minutes for mine, until the top of the muffin springs back upon touching it
Let it cool and enjoy!
Store in air-tight container for up to a week. Mine are usually gone in a few days kept in a ziploc bag 🙂
