Today is a BIG day!
Yes it’s Oliver’s 3rd birthday!
Yes usually I have a post up for him every year, kinda like when I posted this
for his 1st birthday and this
for his 2nd, but this year I was a terrible mother and didn’t have time to plan anything. I know….the worst. But I will be taking him to the dog park this weekend so I’ll make up for it then!Anyway, let me just preface that these little muffins don’t look half as appetizing as they taste! They are DELICIOUS. Seriously. I’m only sharing one photo since I didn’t want to scare you away from trying them, I think next time I’ll sprinkle the herbs on top instead of whisking them into the mixture so they won’t clump in certain spots.This is the perfect clean breakfast that you can make ahead of time and grab to go in the morning that will give you energy and lots of nutrition. They’ll keep in the fridge for up to one week OR you can freeze them, but I like to make them the morning so they’re nice and fresh. Simply chop and shred your veggies the night before, cover and refrigerate – you’re all set to go the next day! Hope you enjoy!
Clean Egg & Zucchini Muffins
Recipe adapted from Oxygen Magazine
- 14 egg whites
- 4 whole eggs
- 4 scallions, chopped
- 2 carrots, shredded
- 1/2 red pepper, minced
- 1/2 zucchini, shredded
- 1/2 tsp. basil
- 1/4 tsp. oregano
- Sprinkle of sea salt and pepper
- Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
- Combine veggies in a large bowl and fill each muffin tin about 2/3 full. Whisk eggs and seasonings in a large mixing bowl and using a 1/3-cup measuring cup, scoop egg mixture and fill each muffin tin to the top.
- Bake muffins for 30 minutes, until they've risen and are slightly browned. Enjoy!
Serving Size: 1 muffin • Calories: 56 • Fat: 2 g • Carbs: 3 g • Fiber: 1 g • Protein: 7 g • WW Points+: 1 pt
Hope you enjoy these as much as I did!