{inspired by} healthy breakfast & fall

Just made the healthiest and most delicious whole wheat lemon zucchini muffins ever! The zucchinis keep them moist, the flaxseeds give them texture, and the spices evoke a sense of fall. They are so easy to make and actually good for you-- imagine serving them with a big mugful of hot chai & some ingrid michaelson for breakfast. 

makes: 24 fluffy muffins

ingredients:

whole wheat flour- 3 cup

brown sugar- 3/4 cup

granulated sugar- 3/4 cup

baking soda- 2 tsp

ground cinnamon- 3 tsp

ground ginger- 2 tsp

salt- 1 tsp

egg- 1 (lightly beaten)

olive oil- 1/3 cup

maple syrup (I prefer grade B)- 1/2 cup

vanilla extract- 2 tsp

lemons- 2, zested & the juiced

zucchini- 2 cup shredded (approx 3 small ones for me)

flaxseed- 1/3 cup

Directions:

 Preheat over at 350 degrees

1. In a large bowl, combine all the dry ingredients from flour to salt.

2. In a separate smaller bowl, combine all the liquids from egg to lemon juice.

3. Pour the liquid mixture into the large bowl. Mix well.

4. Fold in zucchini & flaxseed.

5. Fill paper-lined or greased pan 2/3 full. Bake for 20-25 minutes.

6. Cool and enjoy, while feeling absolutely guilt-free!