All Posts Tagged ‘healthy treats

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Pumpkin Muffins with Zucchini and Banana

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Fall is finally here. I know I’m supposed to be super excited about the leaves falling, cool mornings, and pumpkin spice lattes, but I’m just not there yet. I’m still mourning the loss of the hot sun and late summer nights. My kids however, have fully embraced everything pumpkin. Our local market already has pumpkins for sale and Charley got so excited and begged to take one home. We named it George, and then she helped me cut it up and scoop out the ‘guts’. After baking and pureeing the flesh, we made some of it into these delicious muffins and the rest went into Xavier’s morning oatmeal.

I find paleo baking to be pretty tricky. I usually prefer to use almond flour rather than coconut flour, but Charley’s preschool is completely nut free so I’m having to come up with some new recipes for her. Be aware that the texture of these muffins can not be compared to regular muffins made with wheat flour. Paleo baking is just different, and that’s okay.

Ingredients:

1 cup pumpkin puree

1/2 cup shredded zucchini

1 overripe banana

5 eggs

6 tbsp melted grass fed butter (or coconut oil)

1/8-1/4 cup of raw, organic honey (or maple syrup)

1 tsp vanilla

1.5 tsp pumpkin pie spice

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

3/4 cup coconut flour

Directions:

1) Preheat oven to 400 degrees fahrenheit.

2) Combine all wet ingredients in a bowl and mix well. I used an electric mixer on low to really hide the zucchini and banana as much as possible for my kids but you could mix by hand with no problems.

3) Combine all dry ingredients in a separate bowl and mix well.

4) Gradually mix the dry ingredients into the wet mix, stirring to combine as you go until well blended.

5) Spoon muffin batter into lined or greased muffin pan and bake for 30-40 minutes or until done.

Charley really wanted to sprinkle some mini chocolate chips on top of the muffins before baking so we did that this time (seen in photo). Not necessary of course, but there are much worse things she could be eating, and if those few chocolate chips get her to eat pumpkin, zucchini and banana, then I consider that a parenting win.

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Almond Zucchini Muffins

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We are loving zucchini season! We’ve been using it in everything we can. It doesn’t have a strong flavour so I’ve been able to hide it in some foods for my picky kids to eat. A friend turned me on to Danielle Walker’s Almond Flour Zucchini Bread recipe from Against All Grain and with just a couple of tweaks, Charley and I made it into our own muffins. I had made them to take camping with us the following day but the whole dozen were eaten before we left in the morning! 

muffin2

Ingredients

1 1/2 cups blanched almond flour

2 tsp Epicure’s Fruit Crumble spice (cinnamon would work well here also, I just happened to be out of it)

1 tsp baking soda

1/2 tsp salt

3 tbsp hazelnut butter (any nut butter will work)

3 tbsp raw honey

3 eggs, beaten

1 ripe banana

1 cup shredded zucchini

1/3 cup Enjoy Life mini chocolate chips (optional)

Directions

1) Preheat your oven to 350 degrees.

2) Combine all your dry ingredients in a small mixing bowl.

3) Place the wet ingredients in a large bowl and beat with an electric mixer for 2 minutes.

4) Add the zucchini and beat until combined.

5) Slowly add the dry ingredients to the wet, keeping the mixer going.

6) Add the chocolate chips and mix until combined.

7) Pour into lined muffin tins and bake for approximately 30 minutes.

8) Let cool before slicing in half and slathering with grass fed butter. Enjoy!