Featured

Almond Butter Zucchini Bread with Chocolate Chips

This zucchini bread is a more nutritious version of your favorite summertime baked treat. It’s filled with whole grain flour, almond butter, and one whole zucchini! Bake up a loaf (or two!) today if you’ve got zucchinis to use up from the garden.

almond butter zucchini bread

Zucchini bread will always remind me of sweet summer days. I grew up going to Martha’s Vineyard every summer, and my family would frequently have a loaf of Morning Glory Farm‘s zucchini bread around. Their version is the best – it’s not too sweet, super moist (sorry), and incredibly soft.

I’ve been on a baking kick lately, and have made a few recipes using almond butter that I’ve loved. I decided to test out an almond butter zucchini bread recipe. It’s instantly become one of my new favorite recipes! Ben and I polished off the loaf in a matter of days, so I think another loaf needs to happen ASAP.

almond butter zucchini bread

This zucchini bread is healthier in a few ways. White flour is replaced with whole grain spelt flour. Instead of oil, almond butter provides moisture and healthy fats. While I’m usually not the biggest fan of nuts in my quick breads, the walnuts in this recipe are a MUST. The toasty flavor and crunch are so good!

I also used Bolthouse Farms new Plant Protein Milk! This milk alternative is SUPER creamy. It’s made with pea protein, so it has 10 g of plant-based protein per 8 oz serving (plus, 50% more calcium than a serving of dairy milk)! This is definitely becoming a new staple in my kitchen. Check out their store locator to find some near you.

slices of zucchini bread

How to Make Almond Butter Zucchini Bread

  • Mix together dry ingredients – spelt flour, salt, baking powder, cinnamon, and apple pie spice.
  • Mix together wet ingredients – egg, applesauce, maple syrup, Plant Protein Milk, and vanilla.
  • Grate zucchini and squeeze out excess water.
  • Mix wet ingredients into dry. Fold in zucchini, then chocolate chips and walnuts.
  • Bake for 45 minutes – 1 hour.
sliced zucchini bread

Main Ingredients + Some Nutrition Notes

  • Zucchini: One of my favorite summertime veggies, zucchini is super versatile and full of nutrients. It is high in antioxidants, including vitamin C, plus vitamin A. It’s also a hydrating vegetable as it is high in water. Zucchini contains both soluble and insoluble fiber. Insoluble fiber helps bind cholesterol in our bodies, and it also feeds the good bacteria in our gut!
  • Bolthouse Farms Plant Protein Milk: This plant-based milk alternative is one of my new favorites! It’s got 10 grams of pea protein per 8 oz serving. Pea protein is one of the most easily digestible plant based protein sources. It is high in Branched Chain Amino Acids, which may promote muscle growth. This milk alternative also contains 50% more calcium than a serving of dairy milk, which is wonderful for those who cannot or choose not to consume dairy.
  • Walnuts: I recently wrote about walnuts in this post, but they are a wonderful nut to include in your diet. They are high in ALA omega-3 fatty acids – higher than any other nut. These anti-inflammatory healthy fats are essential in our diet, because we cannot make them ourselves.
  • Spelt Flour
  • Unsweetened Applesauce
  • Egg
  • Cinnamon
  • Almond Butter
  • Maple Syrup

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

Print

Almond Butter Zucchini Bread

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes – 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices 1x
  • Category: baking

Description

This zucchini bread is a more nutritious version of your favorite summertime baked treat. It’s filled with whole grain flour, almond butter, and one whole zucchini!


Scale

Ingredients

  • 1 medium-large zucchini, finely grated
  • 1 1/2 cups spelt flour
  • 1/2 tsp kosher salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp apple pie spice
  • 1/2 cup almond butter
  • 1/2 cup Bolthouse Farms Plant Protein Milk
  • 1/2 cup maple syrup
  • 1/3 cup unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/2 cup crushed walnuts

Instructions

  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
  2. Grate zucchini and use a clean tea towel to squeeze out excess moisture.
  3. In a large mixing bowl, combine spelt flour, salt, baking powder, cinnamon, and apple pie spice.
  4. In a separate bowl, whisk together almond butter, plant protein milk, maple syrup, applesauce, egg, and vanilla extract.
  5. Pour wet ingredients into dry and mix until just combined.
  6. Fold in zucchini, then chocolate chips and walnuts.
  7. Pour batter into loaf pan. Top with additional chocolate chips and nuts if desired.
  8. Bake for 45 minutes – 1 hour, until a toothpick in the center comes out clean.
  9. Let cool before slicing and serving.


Notes

  • Store in an airtight container in the fridge for up to 5 days.
  • Almond butter can be replaced with other types of nut butter, but the flavor may be slightly altered. 

Keywords: zucchini bread, healthy zucchini bread, whole grain

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Thank you Bolthouse Farms for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Almond Butter Sweet Potato Muffins with Chocolate Chips

These muffins are packed with good-for-you ingredients, including almond butter, sweet potato, and spelt flour! They’re made without oil or butter, but are still incredibly moist.

almond butter sweet potato muffins

Looking for a new grab-and-go breakfast option to prep for the week? I’ve got you covered with these delicious almond butter sweet potato muffins. They’ve got fiber and healthy fats to keep you full and power you through a busy day. They’re justttt sweet enough – naturally sweetened with roasted sweet potato and maple syrup!

almond butter sweet potato muffins

Breakfast has long been touted as the most important meal of the day. While recent research has shown that eating breakfast might not have any significant effects on weight change, the benefits of breakfast go beyond weight. Breakfast is an important opportunity to get vitamins, minerals, fiber, and other nutrients that your body needs for energy.

Many of my clients and people I talk to about nutrition have difficulty eating breakfast, or eating a healthy breakfast, due to busy schedules. One solution to this is making breakfast ahead of time. Some options include overnight oatmeal, an egg frittata, or whole grain muffins, like these!

almond butter sweet potato muffins

What makes a healthy breakfast?

While nutrient needs vary individually person to person, in general, a healthy breakfast should be a well balanced meal. We want a good mix of different nutrients to keep us full, provides us with energy, and helps keep our blood sugar levels stable. We should have some fiber, protein, and healthy fats to meet these needs:

  • Fiber: oatmeal, whole wheat or whole grain bread products, fruit, vegetables, ground flax, whole grain granola or cereals
  • Protein: eggs, yogurt, nuts, seeds, nut butter, tofu, milk, hemp hearts
  • Healthy Fats: avocado, nuts, seeds, chia seeds, nut butter, olive oil

These are just a few examples of some of my favorite breakfast foods. Mix and match from each category to make a well balanced breakfast! Some options include whole grain toast with avocado and egg, yogurt with berries, granola, and chia seeds, or oatmeal with fruit, nuts, and hemp hearts.

almond butter sweet potato muffins

Main Ingredients + Some Nutrition Notes

These almond butter sweet potato muffins check all the boxes for a healthy breakfast. They contain fiber, protein, and healthy fats. Plus, they are easy to prepare ahead of time, so you can be sure you’ll have a nutritious breakfast waiting for you every morning!

  • Sweet Potato: Sweet potatoes are one of the most nutritionally dense foods you can eat! They’re packed with fiber to keep us full, as well as antioxidants, vitamins A and C, manganese, and potassium.
  • Spelt Flour: Spelt is an ancient type of wheat. It is a good source of fiber, and higher in certain minerals than whole wheat flour. It has a sweeter taste than whole wheat flour, so lends itself nicely in baked goods.
  • Turmeric: Turmeric contains curcumin, a powerful antioxidant which helps fight inflammation in the body.
  • Almond Butter
  • Cinnamon
  • Eggs
  • Almond Milk
almond butter sweet potato muffin

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

Print

Almond Butter Sweet Potato Muffins with Chocolate Chips

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast

Description

These muffins are packed with good-for-you ingredients, including almond butter, sweet potato, and spelt flour! They’re made without oil or butter, but are still incredibly moist.


Scale

Ingredients

  • 2 medium sweet potatoes
  • 1/2 cup creamy natural almond butter
  • 1/2 cup pure maple syrup
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 cups spelt flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 425 degrees F. Poke several holes in sweet potatoes using a fork, and bake in a baking dish for 45 minutes – 1 hour until fork tender (this step may be done ahead of time).
  2. Reduce oven temperature to 350 degrees F. Grease a muffin tin with spray oil.
  3. Scoop out 1 1/2 cups of sweet potato flesh. Add to a bowl of a stand mixer (or mixing bowl if using a hand mixer), along with almond butter, maple syrup, almond milk, and vanilla extract. Mix on medium speed until well combined, then add eggs, one at a time.
  4. Combine spelt flour, salt, baking powder, cinnamon, and turmeric in a separate mixing bowl. Add wet ingredients to dry, and mix together until just combined. 
  5. Fold in chocolate chips.
  6. Pour batter evenly into 12 muffin spaces.
  7. Bake for 20-25 minutes, until a toothpick comes out clean when inserted into the center of the muffins.
  8. Let cool, then run a knife along the edges of the muffins to remove them.


Notes

These muffins can be stored in an airtight container for up to 5 days, or frozen and reheated.

Feel free to use peanut butter or other nut butter in this recipe, just be sure to use all natural, creamy nut butter.

Keywords: sweet potato muffins, almond butter, spelt flour, healthy baked goods

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whole grain pancake stack with maple syrup and strawberries Featured

Whole Grain Vanilla Pancakes

 A whole grain, higher protein pancake recipe made with 5 simple ingredients. Whip up a batch of these this morning for a healthy, filling and delicious breakfast!

 

2019 has been a year of pancakes for me. I’ve already had pancakes for breakfast this year more times than all of 2018, and I plan to keep this trend going. I’ve always loved pancakes, and I have had a blast creating some recipes using more nutritious ingredients without compromising on taste.

Typical pancake recipes are usually call for white flour and sugar, and often leave me feeling weighed down and bloated after eating them. Pancakes are also an unexpected source of high sodium! It’s a high priority of mine to eat a very filling and nutritious breakfast, because it has a direct effect on my energy levels for the day. I also usually exercise in the morning, so it is essential to refuel my body with a balanced meal afterwards. In my opinion, breakfast really is the most important meal of the day!

This recipe features spelt flour as a replacement for white flour. Spelt is whole grain, so it has a very similar nutrient content to whole wheat flour! It is a good source of fiber and is high in important nutrients like iron, magnesium and niacin. Spelt flour has a sweeter and lighter flavor than whole wheat, so it’s been one of my favorite flours to use recently. The pancakes are sweetened naturally with banana (and of course, a drizzle of pure maple syrup)!

This recipe makes 10 pancakes. You can easily store them in the fridge and reheat them for super fast breakfasts during the week!

 

Ingredients

  • 1 ripe banana, mashed
  • 2 large eggs
  • 1 individual 5.3 oz cup of vanilla Greek style yogurt (I like Siggi’s)
  • ½ cup unsweetened almond milk
  • ¾ cup spelt flour (I used this brand)
  • ½ tsp cinnamon
  • Avocado oil spray or butter for the pan
  • Pure maple syrup and fresh berries for serving

Instructions

  1. Whisk together mashed banana, eggs and almond milk in a mixing bowl. Add spelt flour and cinnamon and stir to combine. Add a little extra flour or almond milk to achieve thicker or thinner batter as desired.
  2. Heat oil spray or butter in nonstick skillet over medium heat.
  3. Use a ¼ cup measuring cup to pour batter into heated skillet. Cook for a few minutes until edges begin to brown and a few bubbles appear before flipping and cook for an additional 1-2 minutes. Re-oil the skillet before cooking another batch.
  4. Serve with a drizzle of real maple syrup and fresh berries.

 

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

 

If you love this recipe, you may also like

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Featured

Whole Grain Banana Bread with Chocolate Chips, Cranberries and Blueberries

Banana bread is one of my all-time favorite treats. I could eat it every single day! I have fond memories of devouring my mom’s chocolate chip banana bread with my college roommates when she would bring a loaf during visits. I’ve wanted to create a more nutrient dense version of banana bread for years. I absolutely love my blender banana bread baked with almond flour, but it doesn’t have the same texture as traditional banana bread! I wanted this recipe to be one that really mimicked a good old fashioned loaf of banana bread.

You guys know I have a major sweet tooth, and in my eyes, no ingredients will be able to seamlessly recreate baking with real sugar, butter and flour. But, as a dietitian, it makes me so happy to create recipes that are similar to traditional ones, but with more nutritional bang for your buck! I always view these “healthier” desserts as additions to my diet, rather than complete replacements for the real thing. Because you know I’ll never pass up a slice of Flour Bakery banana bread!

I’m so amped for this recipe, because it really is so similar to a traditional banana bread! The texture is spot on, and it’s just sweet enough thanks to the ripe bananas and maple syrup. This was my first time baking with spelt flour, and honestly I don’t know why I haven’t used it before! Spelt flour is still a 100% whole grain flour, but it’s much lighter and sweeter tasting than whole wheat flour. I can already tell I like it better for recipes than whole wheat flour because of this when replacing refined flour in recipes. I also used Greek style yogurt in place of oil for this bread, and it turned out wonderfully. I’m a firm believer that banana bread is best with some add-ins, so I decided on both chocolate chips AND berries. Definitely a winning combo!

Ingredients

  • 2 ½ cups spelt flour
  • ½ tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 large eggs
  • ½ cup + 2 tbsp pure maple syrup
  • ½ cup plain Greek style yogurt
  • ¼ cup milk of choice (I used oat milk)
  • 3 very ripe bananas, mashed well
  • 1 tsp pure vanilla extract
  • 1/3 cup chocolate chips + more for sprinkling on top
  • 1/3 cup frozen cranberry/blueberry blend + more for sprinkling on top (I used the Blueberry Blend by Cape Cod Select)

Instructions

  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
  2. Combine spelt flour, salt, baking soda and cinnamon in a large mixing bowl.
  3. Combine the eggs, maple syrup, yogurt, milk and bananas in a bowl, whisking until smooth.
  4. Pour wet ingredients into dry ingredients and stir to combine.
  5. Fold in the chocolate chips and frozen berries.
  6. Pour the batter into the prepared loaf pan, and sprinkle the top with additional chocolate chips and berries.
  7. Bake for 50-70 minutes until edges are lightly browned and a toothpick inserted into the center comes out clean.
  8. Let cool completely before slicing.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂