Zucchini Breakfast Muffins

For the past 3 weeks or so I have made it one of my weekly goals to bake a healthy breakfast bread or muffin for Tommy on Sundays for the entire week so that he can have a wholesome breakfast before school. I have been guilty of grabbing pop tarts, frozen sugary breakfast meals etc for Tommy because they are fast and easy but I thought about it and I wouldn't put that stuff in my body so why am I feeding it to my kid?! I vowed to try and feed Tommy as healthy and clean as I eat.....it takes a bit more planning and time but I have made time on Sundays in my schedule to do a little healthy prep work so that we can eat healthy and clean all week. Last week I baked a banana nut bread and this week it is Zucchini muffins with walnuts and cranberries. I use either Stonemill Organic flour or their whole grain flour in place of white flour for the health factor and I sweeten all my breads and muffins with honey or brown sugar instead of white sugar. These small changes really change the quality of the muffin or bread- it is way better for you and your family. I serve Tommy his muffin or slice of bread with fresh fruit and a cup of almond milk to make the breakfast a balanced, healthy meal. My husband usually eats the bread or muffins too with his oatmeal, hard-boiled eggs and an apple- so this is a win/win situation for everyone!! I have included the recipe for the Zucchini Muffins below!! Enjoy!

Zucchini Muffins

2 eggs, beaten
1/2 cup light brown sugar or 1/2 cup honey
2 tsp. pure vanilla
3 cups grated zucchini
2/3 cup canola oil
2 tsp baking soda
1/2 tsp salt
3 cups unbleached flour or whole wheat flour
2 tsp cinnamon
1/2 tsp nutmeg
1 cup chopped walnuts (you could also use pistachios or pecans!)
1 cup dried cranberries (you could also use raisins or golden raisins!)

1. Preheat oven to 350 degrees

2. In medium size bowl whisk together the eggs, brown sugar and vanilla.

3. Stir in zucchini, oil, baking soda and salt.

4. In a separate bowl add flour, cinnamon, and nutmeg- combine well and add this mixture to the wet mixture and stir well- mixture will be pretty stiff. Stir in cranberries and walnuts.

5. Fill a greased 12 muffin tin with mixture, filling each tin to the top.

6. Bake for 25 minutes or until baked through.