This recipe has proved tried-and-true for our house.
I first made it TWO YEARS AGO in 2015. It was a HelloFresh recipe.
I had ordered a box when I knew my husband was going to be out of town.
This recipe was 30 minutes to make.
As a bonus, it was also meat free for Meatless Monday!
I still keep most of these ingredients in my house today (and when I have extra zucchini, I make either this or zucchini bread):
With Emma starting preschool, breakfast around here has been hectic.
I’m not used to leaving by 8:20!
I had picked up some mini blueberry muffins from Publix, but I went through two boxes of them in two weeks!
So, to Pinterest I went and found a few different recipes that I liked.
I wanted to use whole wheat flour.
I didn’t have any plain Greek yogurt to use.
So this is what ended up being my recipe: