I am on a mission…. looking for ways to incorporate more veggies into the day. Dinner is easy, lunch is not bad, but breakfast is hard. The way I see it there are 3 ways to eat veggies at breakfast.
- Throw some in your scrambled eggs.
- Add some greens to your smoothies.
- Enjoy a savory breakfast muffin.
If anyone has other ideas for breakfasts that include vegetables, I would love more suggestions.
I try to avoid too many sweet breakfasts as they leave me hungry just an hour or two later (although the occasional scone is necessary). I also try to be conscientious about reducing sugar for the whole family. This savory muffin has no sugar at all, but it is still tender and moist from the coconut oil and zucchini.
We gobbled them up as breakfast muffins with a side of fruit and scrambled eggs. But these would also be great with a salad or a bowl of soup.
Mix up your batter.
Scoop it into a lined or greased muffin tin.
Bake at 400° for 20-25 minutes until golden brown and a toothpick inserted in the middle comes out clean. Want a quick tip? I always place my muffin tins on a baking sheet, it prevents the bottoms from getting too brown.