2nd Trimester and Sprouted Zucchini Nut Muffins

6 Aug

It’s been almost a month since my last post. You can thank morning sickness and exhaustion for that. I have not been up to doing ANYTHING. Tomorrow I am officially in my 2nd trimester (13 weeks and 3 days). Today was the first day in a long time that I actually felt mostly better. Still little bouts of nausea but over all, today was great. I actually cleaned my house, did laundry, made dinner, and finally got around to baking zucchini muffins with the pounds of zucchini I have lying around.

In case you are interested in my recipe, I included it below. It is a concoction adapted from a few different recipes that I changed to be healthier.



3 eggs½ c. Coconut oil (melted)

½ c. unsweetened organic applesauce

2/3 c. sucanat

3/4 c. raw or local honey

2 c. grated zucchini

2-3 t. vanilla extract

3 c. Sprouted wheat flour

1 t. cinnamon

1 t. baking soda

½ t. baking powder

1 t. Redmond Real salt

1 c. chopped walnuts (divided)

Preheat oven to 350*F.  Grease tin well with coconut oil.

In mixer, beat together eggs, oil, applesauce, vanilla and sweetener.  Stir in zucchini.  In a separate  bowl whisk flour, cinnamon, baking soda, baking powder, salt, and half of the nuts.

Add dry ingredients to wet ingredients by the cup and do not over mix.

Fill muffin cups about 2/3 full and top with remaining nuts. Bake 20–25 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of a muffin.

Makes about 2 dozen muffins.

The growing TO DO list is starting to get out of control and I am hoping today wasn’t a fluke. Here’s to hoping the 2nd trimester energy and wellness surge is upon me!!!


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