This is my first year having my own garden, I'm in love with it ! Growing your own food is next level in conscious eating. The love & devotion that goes into tending your garden gets transferred into the vibration of the food when you eat it.I had some beautiful zucchinis ready to harvest & was inspired by them to make these nutrient dense muffins ;)

Ingredients:

1 3/4 cups kamut or whole wheat flour 1/2 cup chia seeds 1 cup sucanat ( unrefined cane sugar) 1 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 1/2 cups coarsely grated zucchini (from 1 large zucchini) 1/3 cup mashed ripe banana (from 1 large banana or 2 small ones) 1 cup hemp or almond milk 1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with coconut oil . In a large bowl, whisk together flour, chia seeds, sucanat, baking soda, baking powder, salt, and cinnamon. In a small bowl, mix together almond milk, and vanilla, zucchini and banana. Add the wet mixture to flour mixture and stir until combined (do not overmix).

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.