Blueberry, Apricot, Greens––oh my!
Having trouble finding muffins with more to offer than just… sugar and more sugar? Step aside, Grandma, and leave the muffins to us on this one. 🙂
We’re a believer that small changes can yield big results, which is why we opted to keep a pretty standard muffin structure, but add in more high-fiber, antioxidant-rich ingredients like blueberries, apricots, zucchini, as well as our pride and joy Easy Being Green.
Bask in that made-from-scratch indulgence while you reap the benefits of real, whole food.
- Filling the Love
Packed with fiber from zucchini, blueberries, and apricots, these muffins will leave you feeling satiated and ready to start your day on the right foot.
- Go Big Green!
Both a full zucchini and your Easy Being Green yields 5-7 servings of greens just in one batch of these muffins. How’s that for a hearty breakfast?!
2 cups unbleached all-purpose flour
1 large banana
2 tbsp Easy Being Green powder
1/2 tsp baking soda
1 tsp baking powder
2 tsp vanilla
3/4 cup coconut sugar
100 ml plant milk
1 cup blueberries
1 cup chopped apricots
1.Preheat the oven to 350°F and line a muffin tin with 12 liners.
2.In a medium bowl, mash banana with the back of a fork. Add shredded zucchini, vanilla extract, coconut oil and plant milk; mix gently until well combined.
3.In a large bowl combine the dry ingredients: flour, Easy Being Green Powder, baking soda, baking powder and sugar.
4.Add dry ingredients to wet ingredients and mix until just combined.
5.Gently fold in blueberries and chopped apricots (peaches work well too).
6.Bake for 22-30 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
If using maple syrup, use around ⅔ cup.
Use an ice cream scoop to evenly portion the batter into the muffin tins.
You can freeze the muffins for up to 3 month; let them thaw on the counter or pop them in the microwave for 1 minute