Pumpkin gets all the glory every fall, but there is another vegetable we should incorporate into our treats - zucchini!
If you've never cooked with it before - don't worry you won't be able to taste it. By shredding the zucchini and removing the excess water, it's a great addition to baked goods for added fiber, more veggies, and creating a dense like cake, which you'd want in a muffin.
I'm all about creating treats that help us balance our blood sugar, which helps lower your stress levels, increase your metabolism all while improving your mood.
I rarely use sugar in my recipes or use it very sparingly, which you'll find here. Sugar creates a worse mood for women who experience PMS or PMDD symptoms. I definitely feel irritable if I eat sugar regularly and it only feels worse before my period starts.
There is a little bit of coconut sugar used in this recipe. It's a lower glycemic sugar I sometimes bake with. It has a brown sugar like taste and will have less of an impact on your blood sugar, helping keep your mood more stable.
I'm very strategic with food and want everything I eat to serve a purpose. Even a treat!
This muffin recipe includes protein, healthy fat and fiber to help keep your body stable. When your body is stable, your mood also naturally feels happier.
When I was getting over PMS, I realized how much I needed to focus on foods that benefited my body. I love a good treat like the next girl and wanted to feel like I could still live my life without obsessing over food (you can expect more recipes just like this inside my new PMDD Program! Registration is now open and we start on October 26!)
I'm also gluten free, so I was really excited to learn about TigerNut flour. It's a gluten free flour that is made out of TigerNuts. These are a root vegetable and it's one of the only gluten free flours to actually rise when you bake it. It's also a prebiotic, which means it helps carry good bacteria to your stomach (we always want the good bacteria to get there so we can make happy hormones).
These muffins are great at breakfast, as a snack topped with your favorite nut butter (my fave way to eat them) or after a meal.
I like eating these during my follicular or luteal phases to give me energy and a mood boost. I'm excited to hear how you like them!
Coconut Blueberry Zucchini Muffins
1 large zucchini, shredded
1/2 cup applesauce, unsweetened
1 tsp. cinnamon
1/4 tsp salt
1/2 tsp. baking soda
1/2 cup TigerNut flour
1/4 cup almond flour
2 tbsp. coconut sugar
1/3 cup shredded coconut, unsweetened
1 cup frozen wild blueberries
1/4 tsp. vanilla extract
Preheat oven to 350 degrees
Shred zucchini on a cheese grater (smallest setting) and lightly strain excess water with a paper towel or cheesecloth. Remove as much water as you can so the muffins don't get soggy from excess fluid. You want it as dry as possible.
Mix wet ingredients first in a medium size bowl - egg, shredded zucchini, vanilla extract and applesauce
Then mix in dry ingredients, TigerNut flour, almond flour, coconut sugar, cinnamon, baking soda, salt, and shredded coconut
Fold in blueberries
In a muffin or cupcake tin lightly spray with coconut oil
Fill each tin 2/3 of the way with batter
Bake for 30-35 minutes
Allow to cool
Top with dairy free coconut coolwhip or your favorite nut/seed butter