Today I shared this recipe, these muffins, and a bunch of nutrition information with an amazing group of 14 moms and their kiddos. They came equipped with awesome questions and we got into the nitty gritty details about how to start kids off right with nutrition and how to reign in those kids who have fallen off track a little. It was so fun and enlightening. I was nervous ahead of time and I wasn’t sure how people would take this “new fangled approach” of ‘just eat real food’ but they were very interested and seemed to truly appreciate my insight.
The best part was that their kids loved the muffins, and I know you will too. They are only mildly sweetened with maple syrup and packed full of zucchini in every bite. Even my friend’s picky eaters liked them! Aside from the eggs they are pretty allergen friendly so they would be great to bring into a classroom. I made them in mini style for everyone but with leftover batter I made big ones for my family and they came out great too, just needed to be baked a little longer (about 30 minutes).
Also note – please use parchment papers for all paleo baking. They make life SO. MUCH. EASIER. They are amazing. We bought ours on Amazon. Someday I’ll hook up Amazon affiliates again and link to them! Just search parchment paper liners and you’ll find them, I promise.
Here it is!