How To make Wheat Germ Zucchini Cake

Reduced Carb Morning Glory Breakfast Muffins

I used to be OBSESSED with #Starbucks #MorningGloryMuffins! A few years ago, I spent MONTHS trying to come up with the recipe and ultimately threw up my hands when I couldn't crack it, but the best part is, these are EVEN BETTER because they are low-sugar, reduced carb, high fiber and PACKED with both Fruits AND Veggies.

I think Mrs. O. from #wafflesandmochi would be proud. :)

REDUCED CARB MORNING GLORY BREAKFAST MUFFINS

Flour Mixture:
1/2 cup Almond Flour
1/2 cup Coconut Flour
1/2 cup Grated Coconut (unsweetened; also called flaked or dried)
2 Tbsp Oat Bran
2 Tbsp Wheat Germ (preferably toasted)
2 Tbsp Golden Flaxseed
1 Tbsp Tapioca Starch
1/2 tsp Speculaas Spice (optional; sometimes called Speculoos)
3/4 tsp ground cinnamon
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt

1/4 cup dark or light brown sugar
1/2 cup Golden Monkfruit alternative sweetener
1/4 cup coconut oil, melted (should be pourable; not hot but not solid)
3 eggs, beaten together
1 tsp vanilla extract
1/3 cup finely shredded carrot
1/3 cup finely shredded zucchini, with the water pressed out of it
1/3 cup well-drained crushed pineapple (with most of the water pressed out of it)
1 cup finely diced apple chunks (pieces should be at least the size of small peas)

Optional:
1/4 cup assorted seeds (e.g., pumpkin, sunflower, hemp, millet, sesame, chia, flax) or nuts (e.g., pecans, walnuts, sliced almonds, chopped hazelnuts) for topping the muffins, all blended together.

Whisk together all the ingredients for the flour mixture and set aside.

In a separate bowl, beat the coconut oil and sugar/sugar alternative until light and fluffy. Add in the eggs, then vanilla, then the carrot, zucchini, and pineapple (yes, using the mixer).

Toss the chopped apples with the flour mixture, then add this to the remaining batter until well blended. Do not overmix - it should be all one color and evenly blended, but not beaten.

NOW heat your oven to 350 degrees (the batter benefits from sitting a bit until baking). Grease or line a 12-cup muffin (or 6-cup giant muffin or 24-cup mini muffin) tin with paper liners and fill muffin tins almost right to the top (they will rise a little but not too much). Bake for 18-23 minutes, possibly a little shorter for mini muffins or a little longer for big muffins, depending on your oven. Let the muffins cool in the pan for 3-4 minutes, then pop out onto a plate and serve. These are great even the next day!

My Grater/Chopper:

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How to cook - Pancakes with wheat germ

You always dreamed to cook french ? :)
Here is a beautiful french Pancakes with wheat germ recipe !
This video will teach you how to do a great Pancakes with wheat germ, simply and easily !
Thanks for watching guys and do not forget to subscribe ! ;)
Music: bensound.com

Chocolate Zucchini Snack Cake | Clean & Delicious

This Chocolate Zucchini Cake tastes just like Devils food cake. It rich, moist chocolatey and packs in two cups of veggies!
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CHOCOLATE ZUCCHINI SNACK CAKE RECIPE:
2 eggs
1 tbsp. vanilla extract
1/2 cup coconut sugar (or brown sugar)
1/4 cup unsweetened apple sauce
1 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1.5 tsp baking soda
1/2 tsp. salt
2 cups shredded zucchini (about 11 ounces or 2 medium sized zucchini
1/2 cup mini chocolate chips + 1/4 cup to sprinkle on

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Amazing Bran Muffins Recipe

This Bran Muffins recipe is an easy and delicious breakfast or grab-and-go snack! These muffins are full of fiber and are so soft, moist, and flavorful! You won’t be able to stop at just one when you try these tender muffins. Since they're so easy to make it's a recipe I love to whip up with my kids. These homemade muffins are a great breakfast treat and my boys love them in their lunchbox! By the way, you can totally add raisins, nuts, blueberries, or any of your favorites to make this recipe your own.

RECIPE:

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