Summer is a beautiful time when we are trying to eat as much fresh and colorful vegetables, fruits, berries as possible. It is also time of outdoor events and festivals in Chicago…Movies in the parks, theater on the lake, fireworks, and many other great things. So it is always nice to have a few favorite summer picnic recipes. Something easy, transportable and, of course, delicious!
It is clearly time to share our summer muffin recipe. Those muffins are light, yummy, full of whole ingredients and look wonderful in any picnic baskets :). And it also takes less than 30 minutes to make.
Picnic Zucchini & Chocolate Muffins
For 12 muffins
Ingredients:
1 cup shredded zucchini (squeeze excess liquid out)
3/4 cup organic creamy peanut butter
1/4 maple syrup
2 large eggs
1 tsp vanilla extract
2 tbsp oat flour
1 tsp baking soda
1/2 tsp cinnamon
for topping
6-7 sweet strawberries
20 g. organic dark chocolate
Instructions:
Preheat oven to 375 degrees F. Line 12 muffins.
In a large bowl, mix all wet ingredients with whisk until well combined and creamy.
Stir in flour, baking soda and cinnamon. Mix until just combined.
Put the batter in 12 muffin tins using a spoon. Cut strawberries in a half and gently push in the middle of every muffin. Put on top of each muffin a few small pieces of dark chocolate as well.
Bake for 18-20 minutes.
Perfect addition to a beautiful summer breakfast, relaxing weekend branch or picnic is ready!
Enjoy sunshine and your time outside! Cheers!
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