Zucchini Muffins

When creating muffins that are more muffiny and less cupcake-ish throwing in some vegetables is a helpful bet, as as summer comes to more of an end with each chilly morning, choosing some seasonal leftovers to add a pinch of warming spice to is a winning one.

In the Goldilocks-esque path that led me to these deliciously spiced, sweet but savory, zucchini raspberry muffins I learned a number of things about "throwing in" some vegetables that might help guide you one your own muffin ventures.

For starters, getting a little creative with what you're throwing in is a good thing.  Double veggies like half zucchini and half carrot, or serving the veggies with a side of fruit will result in some morning-altering deliciousness.

Be sure to restrain any heavy handedness with the mix ins though, as there is some truth in too much of a good thing being a bad thing, read: three cups of zucchini is WAY too much zucchini.

Secondly, use a wholesome flour like wheat or spelt as they will not only pack in lots of extra flavor and nutrition but they will also soak up the moisture from the mix-ins which will help you avoid a soggy mess.

Use a spatula to smooth the top of each muffin then sprinkle things on top of each prior to popping the tray in the oven.

Reach for some oats to add a rustic bakery feel, scatter some roasted pepitas or sunflower seeds for an extra savory crunch, or keep things simple and sprinkle with a little extra brown sugar or spice.

Whatever you choose, this easy trick will lead to some picture perfect treats that give your mornings an feel extra special.

Speaking of spice, feel free to branch out from the cinnamon.

I typically find that using multiple spices in the same recipe, like cinnamon with a little nutmeg or clove, create a multifaceted flavor that helps spice stand out.  There's no need to stop there however, because a hearty recipe like this can handle as large of a punch as you're comfortable with!  Reaching out for bolder spices, like cardamom and black pepper, or eye-catchingly colorful but flavorfully subtle ones like turmeric will help bring your batch to the next level.

Spiced Zucchini Raspberry Muffins

Ingredients

Dry

• 1 1/2 c wheat flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 2 t cinnamon
• 1 t cardamom
• 1 t black pepper
• 1/2 t nutmeg
• 1/4 t coriander
• 1 c oats, old fashioned, raw
• 4 1/2 T butter

Wet

• 2 eggs
• 1/2  - 1 c brown sugar*
• 3/4 c milk
• 2 t vanilla extract

Add ins

• 1 c zucchini, grated
• 1 c frozen raspberries

Combine

1. Preheat the oven to 375 and grease a muffin tin.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
3. Add the oats to the bowl of a food processor with a metal blade and blend on medium speed for 1-2 minutes until the oats are tiny pieces.
4. Add the butter and blend on medium speed for 1 minute.
5. Add the flour to the food processor and blend again for 1 minute until the mixture is very fine crumbs.
6. Add the eggs and sugar to the large mixing bowl and whisk for 30 seconds.  Add the milk and vanilla and whisk again until combined.
7. Pour the dry ingredients from the food processor into the wet ingredients in the bowl.  Using a metal spoon, mix the ingredients until they start to combine, then add the zucchini and raspberries and mix until all ingredients are incorporated.
8. Scoop the mixture evenly into the muffin tin, use a spatula to smooth the tops of each muffin, sprinkle with extra oats if desired, and bake for 25-30 minutes.
9. Enjoy!

*For a more savory muffin use just 1/2 a cup of brown sugar, but if you prefer a more stereotypical bakery style muffin use the full cup.  If you're a monkey in the middle like me, use 3/4.

Gingy Muffys

I few months ago I was inspired by a recipe from Green Kitchen Stories and made these amazing Cranberry Cacao Almond Muffins.

They came out a perfect texture and flavor for a hearty breakfast muffins and I almost immediately knew I wanted to try making them again with a few more alterations. 

These muffins are perfect because they have a hearty and healthy feeling created by the oats and nuts.  They're not too heavy but still have a chewy, sturdy texture that will fill you up and can also hold up against some serious flavor.  Which is how I knew it would be the perfect background for a version made with bran and jam-packed with ginger!

If you are a ginger lover this recipe will sing to your soul as powdered ginger and turmeric are mixed into the flour base to give it a nicely distributed spice, while chunks of candied ginger add some extra bite.  Needless to say, this is a recipe that will definitely wake you up on a cellular level in the morning - enjoy!

Ginger Bran Muffins

Ingredients

Dry Ingredients:

• 1 c walnuts
• 1 c raw oats
• 1/3 c bran
• 1/3 c wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cardamom
• 2 t turmeric
• 1 t cinnamon
• 2 t ginger, powdered
• 1/2 t salt
• 2 T chia seeds
• 1/2 c candied ginger pieces, chopped

Wet Ingredients:

• 3 eggs
• 1/2 c dark brown sugar
• 5 oz whole fat greek yogurt
• 3 tablespoons oil of choice
• 1 t vanilla extract
• 1/3 c almond milk

Combine

1. Preheat the oven to 350 degrees.  Dip a paper towel into some shortening and use it to grease a muffin tin.
2. Dump the walnuts into a food processor and blend on medium speed for 2 minutes until they are minced.
3. Add in the oats and blend for another minute or two, until the mixture is consistently sized.
4. Detach the processor bowl from the base and remove the blade.  Stir in the bran, flour, baking powder and soda, spices, chia seeds, and candied ginger pieces.
5. In a small metal mixing bowl whisk the eggs, add the sugar and whisk again for 1-2 minutes, the fold in the yogurt, oil, vanilla, and milk.
6. Using a metal spoon stir the egg mixture into the bowl of the food processor.  Note: the batter should be much more liquid than a typical muffin batter.
7. Evenly distribute the batter into the muffin tin and bake for approximately 20 minutes until a toothpick comes out mostly clean.
8. Transfer to a cooling rack for a few minutes and enjoy!

Trying New Things

If you happened to notice the "energy ball" fad that started a few years ago and dismissed it as total madness then this post is for you:

I was right there with you, filled with skepticism and questions as I came across similar recipes that contained added sugars or required a plethora of bulk bin ingredients that would empty our my wallet and wondered: What is the point?  Do these even taste good? How much energy do they actually give you?

Enter: a simple recipe with as little as 5 ingredients and no added sugars.

When I came across this recipe from Triumph Wellness I had to try it and you should too because these guys are delicious!

Not only are these relatively inexpensive to make, but they are packed with a pure cacao punch to help you avoid the giant bowl of chocolate calling your name from the office break room and they have just enough naturally occurring sugar, protein, and caffeine to help you survive the day without your sugary afternoon granola bar.  Snacking on one also turns out to be a great way to get a boost of energy that won't weigh you down during your post-work gym sesh, so drop that fun-sized Hersey's and grab one of these instead!

Cocoa Balls

Ingredients

• 1 c raw, old fashioned oats
• 1/2 c raw walnuts
• ~15 dates
• 1/3 c unsweetened cocoa powder
• 1 t vanilla
• 1-4 T water

Optional

• 1 T flax or chia seeds
• unsweetened coconut or cocoa powder for coating

Combination

1. Blend oats, chia seeds, and nuts in food processor for 2-3 minutes until finely ground.
2. Add the dates, cocoa, and vanilla to the processor and blend for another 2-3 minutes. Note: you may have to blend this in 1 minute intervals so you can scrape down the sides of the bowl.
3. Add the water 2 tablespoons at a time and pulse.  The dough is ready when it is pulling away from the bowl into a large clump.
4. Roll the dough into 1 - 1 1/2 inch sized balls.
5. Optional: toss in unsweetened cocoa powder or coconut.
6. Store in an air-tight container in the fridge until you are ready to enjoy!