Blueberry Zucchini Muffins! Paired with milk, these muffins are a nutritious way to start the day and fuel your family!
I can’t believe the summer is coming to an end, and soon my children will be heading back to school. We have a few more trips planned and I’m trying to squeeze in as many last minute fun, summer activities as possible. Trips to the pool, one last trip to Chicago and Milwaukee and as many play dates that we can fit into one day, in between.
It was my plan to sign the girls up for swimming lessons, and of course, the summer and all of our trips got the best of me and now we’re signing up in the fall. The topic of swimming lessons would usually cause my youngest to scream and say “No, I don’t want to take lessons!” but after watching Team USA at the Olympic Games in Rio this summer, both of my girls have a renewed desire to want to do something more active. And even though both loved watching all of the amazing gymnastics routines, they do not want to sign up for gymnastics. Go figure.
We took the kids to the pool the other day and my friends and I took turns taking Madeline around the pool, with a floaty attached to her. When she was younger, she accidentally slipped and went under the water in the pool and my husband pulled her out quickly; but this incident is still burned into her memory so taking swimming lessons wasn’t something she wanted to do. . until now.
My baby is growing up.
As a mother, I want my children to excel and be great at whatever they put their minds to. Sports, ballet, their school work, making friends and everything else. I’m here to support them, encourage them, cheer them on and make sure I am feeding them the right balanced foods to help them grow.
I am building champions, after all.
All parents are.
There’s so much emphasis on the end result, especially when it comes to sports, games, and well, anything competitive. We definitely believe in encouraging our children to do their absolute best and to practice, prepare and to everything they have to do to train for whatever it is that they are setting out to accomplish. I like to focus on the process and helping my kids get there.
To whatever they are dreaming of doing, or accomplishing.
In my mind, milk is essential for my children. Milk has 9 essential nutrients, including 8 grams of protein in every 8 ounce glass. It’s simple, wholesome, affordable and naturally nutrient-rich. Milk has nutrition that every kid needs.
I’m thankful that my children’s school gives them morning milk with their snack and cold milk to buy in the cafeteria during lunchtime. I also make sure my daughters drink a glass of milk with dinner every single night.
Along with drinking milk, children need to be eating a balanced diet and nutritious foods. Both help to fuel the dreams and imaginations of our children.
Thankfully, my kids eat their fruits and vegetables. And sometimes you just have to add the vegetables in baked treats. These Blueberry Zucchini Muffins are so delicious and are the perfect treats to fuel your family! For breakfast or a snack, these muffins are a must try!
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Blueberry Zucchini Muffins
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1/2 cup coconut sugar
- 1/3 cup vegetable oil
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 heaping cup mashed ripe bananas
- 1 cup grated zucchini; skin on
- 1 cup blueberries
- Preheat oven to 375F. Lightly spray a muffin pan with non-stick baking spray or line a muffin pan with liners and set aside. Combine the flaxseed meal and water in a small bowl and mix together. Let sit for about 5 minutes to thicken.
- Using a large mixing bowl, add in the flax egg, and mix with the coconut sugar, vegetable oil, sour cream and vanilla extract. In a separate mixing bowl, mix together the dry ingredients: the whole wheat flour, baking powder, baking soda and kosher salt.
- Add the flour mixture to the wet ingredients and stir until just combined. Mix in the bananas, grated zucchini, and the blueberries and stir to combine. Divide batter evenly into 12 muffin cups and bake for about 25 to 28 minutes, or until a tester inserted comes out clean. Allow the muffins to cool for at least 5 to 10 minutes before serving. Enjoy with a glass of milk.
Disclosure: This is a paid, sponsored post written in partnership with the National Fluid Milk Processor Promotion Board’s Milk Life Campaign. All opinions here are 100% my own.
*NO PURCHASE / PAYMENT NECESSARY TO ENTER OR WIN. Open to legal residents of 50 United States or D.C who are 18 years of age or older at time of entry. Promotion starts on 6/13/16 at 12:00 AM EDT and ends on 8/28/16 at 11:59 P.M. EDT. Click here for Official Rules, free entry method, and prize levels. Sponsor: The National Fluid Milk Processor Promotion Board. **Milk Life will donate $1 for every share of the campaign image and every unique image posted by users that includes the use of #RaiseAGlass via social media between 6/13/16 – 8/28/16. SeeOfficial Rules for full details. © 2016 America’s Milk Companies. Milk Life® is a registered trademark of the National Fluid Milk Processor Promotion Board. Applies to white milk only. 36 USC 220506