Zucchini Muffins + Book Giveaway

Last week I posted a book giveaway— "Your Best Body Now" by Tosca Reno.  

I'm reading the book as well as giving a copy away to one of you gorgeous people (go enter– the giveaway is still open).

Maybe I'm just at the point in my life where I'm ready to hear her message, but Tosca's eat clean approach to food combined with regular exercise resonates in my heart and mind. Being a mom is an incredible gift and the greatest joy of my life. But like so many other people, I struggle with finding balance.

"Your journey isn't one of indulgence or irresponsibility; it's a necessity."

-Tosca Reno

As a child my Mom took me to see the Disney film "Fantasia." Much like Mickey Mouse as the Sorcerer's Apprentice I sometimes feel overwhelmed by all the buckets I need and want to fill. My family, friends, household duties, volunteer jobs, and work all compete for my attention. And I want to give it. 

So I schedule things and run around trying to make those things happen.

But I tend to neglect myself– my version of the Sorcerer's Apprentice– the person who makes magic happen (and more mundane things too) for the people I love.

How does this all tie into a recipe for Zucchini Muffins?

 I am choosing to take better care of myself starting now. That includes my physical, spiritual and creative self. I need a full bucket before I can properly fill up all those other ones.  

 To put things in motion, I'm taking baby steps. Instead of just reading a recipe for a healthy snack I am making it. And instead of thinking about exercising next week, I am planning it.

They say every journey begins with a small step. And in my case, a batch of Zucchini Muffins.

INGREDIENTS

2 1⁄4 cups spelt or whole-wheat flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄2 teaspoon salt

1 1⁄2 teaspoons ground cinnamon

1⁄2 teaspoon nutmeg

2 large egg whites

1 egg yolk

1 teaspoon vanilla extract

1 tablespoon molasses

1 tablespoon honey

2⁄3 cup vegetable oil

2 cups finely shredded unpeeled zucchini

1⁄2 chopped nuts or dark chocolate chips (optional)

DIRECTIONS

1. Preheat oven to 375 degrees. Line a muffin tin with paper liners, set aside.

2. In a large bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.

 3. In a mixing bowl with an electric mixer, beat egg whites on high to stiff peaks. Lightly fold egg whites into the flour mixture.

4. In a separate bowl combine egg yolk, vanilla extract, molasses, honey, vegetable oil and zucchini. Fold into flour mixture until just combined. Stir in nuts or chocolate chips if desired.

5.  Fold egg white into zucchini mixture until just combined.

6. Fill muffin cups 3⁄4 full. Bake for 20–25 minutes until toothpick comes out clean.

7. Cool for 5–10 minutes before removing from paper liners.

NUTRITION INFORMATION PER SERVING (WITHOUT NUTS OR CHOCOLATE CHIPS):

Calories: 73, Calories from Fat: 23, Protein: 3 g, Carbs: 11 g, Dietary Fiber: 2 g, Sugars: 2 g, Fat: 3 g, Sodium: 83 mg

 Find a pretty download of this recipe here.