It is rare that I buy muffins from a store.  Like really rare. The amount of sugar in a lot of these is quite high, and I have just made a priority in my family to make our own so we know what ingredients are in it.  It’s hard sometimes though, especially when you see a box of granola bars for sale for $1 with a coupon… but believe me, the taste is SO MUCH better when you make them at home!

Since I started homeschooling the girls this fall, we have baked and cooked way more together! This is a great way to learn math (multiplication for doubling the recipe), complete a science experiment and learn what ingredients are the rising agents, social studies and learning what different cultures eat, and last but not least a new subject … TASTE TESTING!

This week, we made Chocolate Zucchini Muffins.  Adding a bit of vegetables or fruit to muffins adds extra fibre, vitamins and minerals to our day!




2 tbsp melted coconut oil

1/3 cup brown sugar (or maple syrup)

1 egg

1 tsp vanilla

1 ripped banana mashed

1/2 cup milk (I used coconut, but you can use any type of milk)

1 1/4 cup oat flour (you can use spelt or whole wheat)

1 1/4 tsp  baking soda

1/4 unsweetened cocoa ( optional)

1  cup grated zucchini (squeeze the juice out)

1/2 cup chocolate chips (dark chocolate preferred)


  1. Preheat oven to 350 degrees
  2. Mix the melted oil and brown sugar together
  3. Add the egg, vanilla, banana and milk
  4.  Combine all the dry ingredients: flour, baking soda, cocoa powder
  5. Slowly pour the dry ingredients into the wet ingredients and gently mix with a wooden spoon until all the ingredients are combined
  6. Add the zucchini and chocolate chips (if the batter is too stiff, add a bit more milk)
  7. Line your muffin tins, or spray with oil.
  8. Fill the muffin cups 3/4 full
  9. Bake 8-9 minutes (depending on your oven)
  10. Let cool for 5 minutes before removing them onto a baking rack


Momentum Health & Wellness