I love creating new muffin recipes and as you may have noticed one of my favorite ingredients is zucchini.  My challenge was to create a chocolate muffin that was both kid and grown-up friendly but would meet all my requirements for good for you to.

What makes this chocolate muffin recipe so rich in flavor and good for you to is my surprise ingredient pumpkin puree .

Chocolate Zucchini Muffins

Dry Ingredients

2 1/2 cups all purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

1/2 cup sugar

Wet Ingredients

3 large eggs lightly beaten with a whisk

1/2 cup canola oil

1/2 cup maple syrup

1 1/2 teaspoon vanilla

1/2 cup pumpkin puree

2 cups finely shredded unpeeled zucchini

1/4 cup mini semi-sweet chocolate chips

 

Directions

Pre-heat oven to 350 degrees Fahrenheit

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and cinnamon.  In a separate bowl mix together sugar, eggs, maple syrup, canola oil, pumpkin puree, and vanilla. Add to dry ingredients just until combined and flour starts to disappear.  Fold in shredded zucchini and add chocolate chips.

Lightly spray a muffin pan with non-stick cooking spray or use paper muffin cups to prevent sticking. Divide muffin batter evenly to make 18 muffins.

Bake at 350 degrees for 20-23 minutes or until toothpick inserted comes out clean. Cool in muffin pan for 15 minutes before transferring to a wire rack.

 

 

 

 

One of our favorite vegetables to grow is zucchini. Homemade zucchini bread is a family favorite. Unfortunately classic zucchini bread can be high in sugar and fat. Recently I decided to see if I could makeover a traditional zucchini bread recipe to one that was healthy and still had the sweetness and flavor of our family recipe.

 

This healthier version of  zucchini bread has half the amount of sugar and fat of traditional recipes.  I used maple syrup, applesauce, and coconut oil to create a moist tender loaf with just the right amount of sweetness.

New Zucchini Bread

Dry Ingredients:

3 cups white flour sifted

1 teaspoon baking powder

1 teaspoon baking soda

1 -1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Wet Ingredients:

3 large eggs

1/2 cup coconut oil melted and cooled to room temperature

1/2 cup applesauce

1/2 cup maple syrup

1/2 cup white sugar

2 teaspoons vanilla

2 cups unpeeled shredded raw zucchini

1/2 cup chopped walnuts (optional)

Directions:

Pre-heat oven to 350 degrees Fahrenheit.

Lightly spray a 9 by 5-inch loaf pan or two 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans with non-stick cooking spray.

In a medium bowl sift flour,  stir in baking soda, baking powder, cinnamon, ginger, and ground nutmeg.

In a large bowl, lightly beat eggs with a whisk;  add coconut oil, maple syrup, sugar, apple sauce, and vanilla. Mix well. Gently mix flour mixture into wet ingredients and fold in zucchini.Add walnuts if desired.

Pour into a prepared loaf pan. Bake 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans 45-48 minutes and the 9 by 5 inch loaf pan 60 to 70 minutes or until lightly golden brown and set.

Cool in loaf pan on a wire rack for 20 minutes before removing.

 

This banana bread is quick and easy to make and is low in unhealthy fats and sugar and has all the flavor and moistness of traditional banana bread.

To bake a better banana bread

• Choose very ripe bananas. The more ripe the bananas the more naturally sweet and flavorful your bread will be.
•  Replace butter and oils with healthier options such as yogurt or sour cream to add flavor and moistness to a quick bread
• Reduce the amount of sugar in your recipe by 1/4 to 1/2 and use natural sugars such as maple syrup or honey.
• Very gently mix the dry ingredients with the wet ingredients. Do not over mix the batter. This will make your banana bread more tough and dry.
• Be careful not to over bake or under bake your bread. Bake until the outside is golden brown and the dough is just set to the touch. Insert a toothpick in the center of your bread, it is done when it comes out clean or with a few soft crumbs.

Even Better Banana Bread

Ingredients:

1 ¾ cup white organic flour sifted

1 tablespoon baking powder

1 teaspoon cinnamon

½ cup sugar

1/3 cup maple syrup

½ cup plain 2% Greek yogurt

1 ½ teaspoon vanilla

2 large eggs

1/3 cup coconut oil melted and cooled to room temperature

1 cup mashed ripened banana (2-3 medium bananas)

½ cup chopped walnuts (optional)

Directions:

pre-heat oven to 325 degrees Fahrenheit

lightly spray a 9 by 5-inch loaf pan with non-stick cooking spray

In a large bowl mix flour, baking powder, and cinnamon together.

In a medium bowl lightly beat eggs with a whisk, then in order mix in yogurt, maple syrup, vanilla, coconut oil and then sugar. Fold in mashed bananas.

Make a well in the flour mixture and gently add banana mixture, mix just until combined and flour starts to disappear. Add walnuts.

Pour into prepared loaf pan. Bake 55 to 60 minutes until lightly brown and set. Test for doneness at about 50 minutes.

Cool in loaf pan on a wire rack for 20 minutes before removing. Serve warm or at room temperature.

Dust with powdered sugar if desired.

 

 

 

Traditional granola is made with whole oats , a sweetener, and a mix of nuts, seeds, grains, and sometimes dried fruit. This popular breakfast and snack food is a powerhouse of nutrition that includes a good source of fiber, protein, magnesium, potassium, vitamin E, folate, iron, and omega 3 fatty acids. Eating granola has many health benefits and can help with digestion, weight loss, lowering cholesterol levels and blood pressure, boosting energy, improving brain function and cancer prevention. Store bought granola is expensive and can be high in calories, sugar, and unhealthy fats. Making your own granola is very easy and a lot more healthy than store bought granola.

This homemade granola recipe is made with unsweetened coconut, pumpkin seeds, and is naturally sweetened with maple syrup. You can customize this recipe with your favorite add-ins such as pecans, sunflower seeds, and quinoa. Serve granola over Greek yogurt, as a parfait,  in a trail mix, over baked fruit, or as a topping on muffins or pastries.

Coconut and Pumpkin Granola

3 cups regular oats

1/3 cup ground flaxseed

1/3 cup walnuts

1/3 cup slivered almonds

1/3 cup unsalted pumpkin seeds

1 cup unsweetened shredded coconut

2 teaspoons ground cinnamon

1/2 cup dried cherries or cranberries (optional)

 

1/3 cup orange juice

1/3 cup maple syrup

¼ cup packed brown sugar

2 teaspoons coconut oil

1 teaspoon vanilla extract

1 egg white whipped

Directions: 

Preheat oven to 300 degrees F.

Combine first seven ingredients in a large bowl.

Mix orange juice, maple syrup, and brown sugar in a small saucepan. Cook over low heat just until sugar dissolves, stirring frequently. Remove from heat, stir in oil. Cool slightly and then add vanilla and whipped egg white.

Pour maple syrup mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a large cookie sheet lined with parchment paper. Bake at 300 degrees for 15 minutes, stir well. Bake an additional 15 minutes or until golden brown. Cool completely and stir in dried fruit if desired. Store in an airtight container at room temperature for up to 2 weeks

Homemade muffins are easy to make and can be healthy and so much more nutritious than store bought muffins. There are endless possibilities of muffins you can make.

5 Tips to Making  Healthier Muffins

1. Reduce the sugar by 25% in your muffin recipe and use natural sweeteners such as bananas, applesauce, or maple syrup for part of the sugar.
2. Replace butter with a healthy oil such as canola oil, and reduce fats by adding applesauce,  pumpkin or prune puree.
3. Replace 1/3 to ½ of white flour with whole wheat pastry flour. For every one cup white flour use ¾ cup of whole wheat pastry flour.
4. To increase nutrient value, add healthy additions such as fruit, nuts, seeds, flaxseed and wheat germ.
5. Skip heavy sugar sweetened frostings for a light glaze or a topping made of nuts and seeds.

          Zucchini and applesauce provide the moistness in these healthy muffins. They are  naturally sweetened with maple syrup. Serve with breakfast, as a snack, or a dessert.  

Zucchini and Carrot Muffins with a Maple Glaze

INGREDIENTS

• 1 ½ cup shredded zucchini
• 1 ½ cup shredded carrots
• ½ cup sugar
• 3 eggs lightly beaten
• ½ cup maple syrup
• ½ cup canola oil
• ½ cup applesauce
• 1 ½ teaspoon vanilla
• 2 cups white flour sifted
• 3/4 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoon cinnamon
• 1/4  teaspoon salt
• ½ cup chopped walnuts

maple glaze:  1/3 cup powdered sugar; 1 tablespoons maple syrup;                                                                   ½ to 1 teaspoon milk

DIRECTIONS

        In a large bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.  In a separate bowl mix sugar, eggs, maple syrup, canola oil, applesauce, and vanilla. Gently mix into dry ingredients just until combined. Fold in shredded carrots and zucchini. Add walnuts.  Lightly spray a muffin pan with non-stick cooking spray or use paper lined muffin cups to prevent sticking. Divide muffin batter evenly to make 18 muffins.

Bake at 350 degrees for 20-23 minutes or until toothpick inserted comes out clean. Cool in pan for 5 minutes before transferring to a wire rack. Allow to cool completely before glazing.

Blend maple glaze ingredients in a small bowl and drizzle over cooled muffins.