It’s time for another episode of “The Good Life With VeegMama!” I have some very special guests on today – my children!!! My goal with each episode is to feature individuals who have products or services that empower people to live their best lives. My kiddos inspire me to live mine and do what I do to help others on their good living journeys. We had lots of fun creating these muffins (my oldest daughter, Gaby, was key to the recipe development.)
During this episode, we also feature a resource that we have been using in our family – The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee. This has been a great book to get us cooking and trying new vegetables and fruits.
Check out our episode for more info about the book and how we are using it, as well as the rundown of how to make our Zucchini-tastic Muffins!
Makes 1 dozen
1 cup grated zucchini
4 tablespoons canola oil
2 “eggs” (3 tablespoons Ener-G egg replacer + 4 teaspoons warm water)
1/2 cup agave or maple syrup
1/2 teaspoon grated lemon peel
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 Preheat oven to 400 degrees. Spray a muffin tin with cooking spray.
2. Combine the zucchini, egg replacer, oil, agave (or maple syrup) and lemon peel. Mix well.
3. Add the flour, baking powder, salt and cinnamon.
4. Pour into muffin tin.
5. Bake for about 15-20 minutes.
For more “The Good Life With VeegMama” episodes, check out: