Lion and I took a few minutes this week to whip up some delicious zucchini bread muffins. I absolutely love to have these for on the go breakfasts and snacks throughout the week. While we don’t have sweet breads or muffins on the counter for breakfasts all the time – having them every once in a while is a wonderful treat. They’re also a really lovely addition this time of year. Harvesting zucchini, pumpkins, carrots, and sweet potatoes gets me in the mood for baked goods, slow roasted stews, and afternoons in the kitchen with my two Wee Lairds.

For our recipe this week we took an old family favorite and made a few substitutions to increase overall nutritional value and decrease sugar. The original recipe calls for 3 cups of bleached baking flour. Today we substituted 1.5 cups whole wheat flour and 1.5 cups almond flour. These two substitutions increase the protein, fiber, and vitamin/minerals in the muffins. The second substitution we made was coconut oil for vegetable oil – this increases the iron, and HDL (good fats) in the muffins. The final change was decreasing the amount of sugar from 2 cups to 1 cup of sugar – and I’m happy to say none of us noticed the decrease or felt the muffins weren’t sweet enough.

The original recipe from our family cookbook…

We want to send a special thank you to my Grammie – The Wee Lairds Great Gram – for this wonderful recipe! I have always loved it and now I’m happy to say the boys love it too!

We hope you all enjoy this recipe. If you try it, please let us know how it goes in the comments! Wishing you all good health and happy baking from our kitchen to yours.