Hi! I feel like it’s been forever friends, but I’m still here and I’m sharing some seriouslyyyy delicious muffins today, so IT’S ALL GOOD 😉
Ok, so first let me explain about my sporadic posting schedule lately. The month of July has honestly gotten the best of me this year. Between work and Nate’s work functions and other friends’ weddings and our pre-wedding hoopla, I’ve had barely any time to even think about blogging. And that makes me totally sad, but, as all of you know, life gets in the way sometimes. And I’ve just had to come to terms with that.
To be honest, I’m kind of predicting that’s how August is going to go as well. And probably September. And most likely October (the big day!). Between moving back to Durham in a few days (crazy!), picking up our puppy next week (eeeee!!!), finishing up wedding preparations, starting the school year, and getting MARRIED, I’d say we’ve got ourselves a full plate these next few months.
But I promise I’m not deserting you! I’m still hoping to post once a week(ish) and I’ll still be cooking like crazy, so YOU KNOW there’s lots of recipes bound to be coming in the future.
This little blog is still such a joy in my life and you readers are always so wonderful to connect with– so still expect to hear from me regularly, just not quite as frequently.
Whew, thanks for listening to my bit of oversharing! Ok, so I promised you muffins so you’re getting muffins!
These muffins have a backstory that actually dates back to the beginning of this crazy month of July. Over the 4th of July weekend, we traveled to the lake and I told you about our eventful weekend with Nate’s extended family. Well, during our trip, we were gifted a huge bag of summer squash and I was determined to use it ALL.
Which of course meant, ZUCCHINI MUFFINS!
But since I’ve been so obsessed with this almond and coconut flour from Anthony’s Goods, I decided to steer towards a gluten free take on the classic muffin. Which was harder than I would have anticipated, but after a few trials, I think we’ve got ourselves a winner here.
So of course I packed these babies FULL of zucchini, along with lots of other whole ingredients, such as coconut oil, almond flour, peanut butter, coconut flour, coconut sugar, and your milk of choice. They’re naturally packed with protein and fiber, and the combination of flours makes them incredibly soft and moist. Aka the perfect healthy snack.
So I hope you guys enjoy these! They’re honestly the best way to use up that plethora of zucchini our gardens and CSAs (and families) have been giving us all month long.
Hope everyone has been having a wonderful week, now let’s go finish this crazy month with a bang (and with more muffins) 🙂
A big thank you to Anthony’s Goods for supplying me with their gluten-free flours to test out some wheat-free recipes!