Whole Wheat Blueberry Zucchini Muffins

Blueberries and Zucchini. The two things that we can't get enough of this time of year. Or, maybe I am getting too much and trying to get creative in how I use them? Either way, this recipe is another example of me hiding veggies in my kids foods. They get their muffins, and I get the satisfaction of knowing there is another veggie actually being ingested and NOT spit out. Once again, I am using bananas in place of honey, maple syrup or other sweeteners. Don't worry, your kids won't know the difference.
These are versatile, and can be a great addition to breakfast OR lunch. Enjoy! ~ C

Ingredients
Wet Ingredients
2 bananas, broken into 1 to 2 inch pieces.

1/2 cup applesauce

1/4 cup maple syrup

2 eggs

1 tsp vanilla extract
Dry Ingredients

1 tsp cinnamon
1/4 tsp salt

2 cups whole wheat flour

1 tsp baking soda
Add ins

1 cup shredded zucchini

1 cup fresh blueberries

• Preheat over to 350 degrees. Grease your muffin tin or use liners. (I love these reusable silicone ones sold by Amazon.)
• Mix all wet ingredients together in your mixer. Make sure the banana gets good and mashed up in the mixing process. 
• While your wet ingredients are in the mixer, put all your dry ingredients together in a separate bowl and mix together with a fork or spoon.
• Add the dry ingredients to the wet ingredients in the mixer. Mix until well blended. 
• Add the "add ins" and mix by hand, or on the mixers lowest setting.
• Pour into muffin pan and cook for 25 to 30 minutes. Muffins are done when toothpick inserted in middle comes out clean. 

Almond Butter Blondies

As usual, I'm waiting until the last minute.. I need a quick dessert recipe for the Fathers Day lunch I'm hosting, and I want minimal ingredients. Off to Pinterst I go... I found a peanut butter brownie recipe that I thought I could modify and make work. This modified recipe is going to be a new favorite!!! We are a peanut free family, so I subbed almond butter, but any nut or seed butter will work.

This recipe is also dairy and soy free. You could sub the whole wheat flour for a gluten free flour as well.

Ingredients

1/3 cup melted coconut oil

1/2 cup raw almond butter 

1/4 cup pure maple syrup

1/4 cup coconut sugar

4 eggs

1/2 cup almond flour or almond meal

1/2 cup white whole wheat flour

1 tsp baking powder

1/8 tsp salt

1 cup enjoy life chocolate chips

1/2 tsp vanilla

Directions

Preheat oven to 350 degrees.

Mix all liquid ingredients together in a bowl, except the melted coconut oil. 

Gradually mix in the dry ingredients.

Then add in the melted coconut oil, stirring until mixed.

Lastly, fold in the chocolate chips.

Pour batter into a brownie pan.*

Bake for 30-40 minutes until toothpick in center comes out clean. 

 

*I used a greased 9x11 brownie pan, but a square 9 inch pan will work, too.