This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NestleSchoolDays #CollectiveBias
While we don't have any kids going back to school this year, we are definitely a back to school family as my husband coaches cross country and track at a university. So we go from a slow summer to suddenly having to set alarms with early morning wake up calls, quick but healthy breakfasts are ideal and lunches must be packed again then family time is essential at dinner time. Having meal items that can be made in advance or can be quickly prepared or heated up help save time in the rush of the morning or making sure we have plenty of family time in the evening. Back to school can be hectic and chaotic but meals don't have to be sacrificed!
To get a healthy breakfast that can eaten on the run in case the alarm clock fails to go off, I made pumpkin zucchini chocolate chip muffins with LIBBY'S® 100% Pure Pumpkin and NESTLÉ® TOLL HOUSE® Morsels.
For my husband who usually eats on the run or quickly before morning practice, he eats a muffin with a hard boiled egg for protein. Since we have enough time in the morning, Caleb and I, to eat breakfast I made him scrambled eggs with a side of cantaloupe to eat with the muffins.
To make these muffins you need: 3/4 cup LIBBY'S® 100% Pure Pumpkin, 1 cup shredded zucchini, 1/3 cup honey, 1 tablespoon coconut oil, 1 egg, 1 teaspoon vanilla extract, 1/2 cup whole milk, 1/2 cup NESTLÉ® TOLL HOUSE® Morsels, 1 1/2 cup flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, pinch of nutmeg, pinch of clove, pinch of ground ginger.
Preheat the oven to 350 degrees F and put muffin liners in the muffin tin. Shred the zucchini and squeeze out the extra moisture. In a baking bowl, add the pumpkin, zucchini, coconut oil and mix.
For my husband who usually eats on the run or quickly before morning practice, he eats a muffin with a hard boiled egg for protein. Since we have enough time in the morning, Caleb and I, to eat breakfast I made him scrambled eggs with a side of cantaloupe to eat with the muffins.
To make these muffins you need: 3/4 cup LIBBY'S® 100% Pure Pumpkin, 1 cup shredded zucchini, 1/3 cup honey, 1 tablespoon coconut oil, 1 egg, 1 teaspoon vanilla extract, 1/2 cup whole milk, 1/2 cup NESTLÉ® TOLL HOUSE® Morsels, 1 1/2 cup flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, pinch of nutmeg, pinch of clove, pinch of ground ginger.
Preheat the oven to 350 degrees F and put muffin liners in the muffin tin. Shred the zucchini and squeeze out the extra moisture. In a baking bowl, add the pumpkin, zucchini, coconut oil and mix.
Add in the egg, honey and vanilla extract and mix again.
Now you add in the dry ingredients, the flour, baking soda and spices.
Mix thoroughly. Lastly, add in the morsels and turn on the mixer briefly.
Pour the batter into the muffin liners until about 2/3 the way full.
Bake the muffins for about 20 minutes, checking them at 15 minutes with a toothpick in the center until it comes out clean. Remove from oven and remove from tin and enjoy!
Shopping for all these items at Safeway or Vons in Southern California makes it easy to get all the items I need in one quick shopping trip. Add a side salad and you have a perfect dinner!
2 comments:
The muffins sound so yummy!
I love easy muffins like that. With Kyle's work schedule I always make him nutrigrain bars and granola bars, they are a huge hit.
Post a Comment