I would call myself a morning person.

I like to get up early.
I like to workout early.
I like to enjoy coffee in silence.
I like to get a head start on my day before everyone wakes up.

I love almost everything about mornings…except eating something first thing.  I tend to workout on an empty stomach and finally eat my breakfast once I get everyone out the door and on there way.

Then TIMED NUTRITION came into my life.

I was less than excited about the thought of eating first thing and before my workout, but I am always game to try new things and to trust the process when I do a new program.

So off I went in search of something I could make up ahead and that wouldn’t sit too heavy in my stomach since I would be working out about 30-45 minutes after eating it.

My usual combo of eggs and spinach in an egg muffin just did not go over well at 4:45 am.  I pretty much had to choke them down.

I needed something a little sweet so this zucchini muffin recipe (adapted from the Beachbody Blog) seemed like a good option.

I love them and I have been eating them every morning for the last 3 weeks!

Zucchini Muffins

1 medium zucchini, grated
1 egg
¼ cup dry old-fashioned rolled oats
1 tsp. coconut oil
1 tsp pumpkin pie spice (or cinnamon will do)
6 Tbsp. part-skim ricotta (I used Kite Hill Ricotta made from Artisan Almond Milk)

Heat oven to 375° F.
Sauté the zucchini with 1 tsp. coconut oil until it has decreased in volume by about half.
In a large mixing bowl mix together the zucchini, oats, egg, ricotta and spices.
Spoon the mixture into muffin cups or a muffin pan coated with nonstick spray.
Bake for 20 minutes.
Let cool, then store in the fridge until ready to eat.
The amounts listed are for one serving (about 3 muffins), but you can multiply the ingredient amounts to make multiple servings.

This counts as a red, green, yellow and tsp for anyone following the Portion Fix.
For anyone following the 80 Day Obsession Timed nutrition this makes a perfect Pre-Workout Meal!

I think these would also be good with shredded carrots.

I hope you enjoy them, too!