Happy Holy Week!
Sundays at the Nock house are for cleaning, grocery shopping, baking, and Jesus.
I’ve had a few requests to share my pumpkin muffin recipe (I actually posted it a few months ago, but I’ve tweaked a few ingredients).
Today, I tried a new muffin recipe that I will also share with you all: flourless, sugarless zucchini muffins.
I’ve been craving zucchini bread, but I didn’t want all the sugar and white flour because today needed to be a serious detox day. Justin and I lounged around most the day yesterday, and ate terribly. We awoke today feeling sluggish and miserable, so no junk food for us today.
I’m not going to lie, the junk-less zucchini muffins are not as delicious as typical zucchini bread, but they are certainly a great substitute when eating clean.
That being said, here’s how I made both muffin recipes…
You guys, this is seriously the easiest recipe ever… you ready?
- 1 can of pumpkin purée
- 1 box of cake mix (I use yellow, but spice, white, and even chocolate will work as well)
- Cinnamon (a couple shakes)
- Cayenne pepper (yes, you read that correctly – also a couple shakes)
Mix all ingredients together, pour into cupcake tin and bake for 30 minutes at 350 degrees. Done.
I imagine you can substitute protein powder for the cake mix and it would taste similar. I have not tried it, though.
This recipe is a bit more time consuming than the pumpkin muffins, but still fairly easy.
- 2.5 cups of quick oats (pulse in food processor until ground into a powder)
- 2 ripe bananas (mashed)
- 1/2 cup of pure maple syrup
- 2 large-ish zucchinis (pulse in food processor until shredded)
- 2 eggs
- 1 tsp Cinnamon
- 2 tsp Vanilla
- 1/2 tsp Baking soda
- 2 tsp Baking powder
- 1/2 tsp Salt
Mash bananas, add eggs, zucchini, vanilla, and syrup. Mix dry ingredients together, then add to wet ingredients. Mix together. Fold in chocolate chips (I chose dark). Bake for 35-40 minutes at 350 degrees.
I added extra oats on top before baking.