It’s been quite a minute since I last posted on here. But it has definitely been for good reason. Besides the craze that always comes from the holiday season, then the IWI Winter Fest and having my mother visit somewhere in between, I’ve also been pretty busy with dessert orders. And while mom-ing my own two little ones in the midst of it, the days get pretty full. The first part of the year has really flown by. I’m so grateful though, being immersed back into the food world, especially pastry & dessert, brings me a lot of joy and inner peace.
I know so many people say it, but the kitchen is absolutely my happy place and I can understand how it would be for others. There’s a certain therapy that comes with creating something, especially when it’s for the people we love. Right now, we’re all supposed to be slowing down, staying put and isolating ourselves as much as possible. As if the Pandemic we’re experiencing wasn’t stressful enough, it can also be hard to be confined to our homes with busy little ones out of school and needing to release their amazing energy. So naturally, it’s no surprise that I’d turn to the kitchen, to get through the days. But this time, also with the help of my little chefs.
Measuring and weighing ingredients can be fun and educational. Creating something at the same time, well, I’d call that time spent well together. Today, my big-little-one and I took to the kitchen for an escape and some fun learning too. ….. Posted below is the recipe for some really yummy muffins we made using whatever we could find on hand and absolutely no refined sugar. They’re super easy, one-bowl, and not fussy at all. Don’t have zucchini? Use all carrots or vice versa. Don’t have date molasses, honey or maple syrup will do just fine. Tailor the spices to suit your taste and add in whatever floats your boat- raisins, cranberries, nuts or seeds would all be great. Most importantly, have fun.
Making lemonade (or special memories) when life gives you lemons is how we can all get through this one day at a time…. And by washing our hands. A lot.
Carrot, Apple & Zucchini Whole Wheat Muffins
Ingredients
- 1 cup (124g) whole wheat flour
- 1/2 cup (60g) old-fashioned oats
- 1/4 cup (30g) all-purpose flour
- 1 tbsp chia seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon all-spice
- 1/2 teaspoon salt
- 1 egg lightly whisked
- 1/2 cup coconut oil melted
- 1/4 cup plus 1 tbsp date molasses or maple syrup/ honey
- 1 teaspoon vanilla extract
- 1 apple shredded
- 1 1/2 cups grated carrot about 2 medium
- 1/2 cup grated zucchini with the liquid squeezed out
- 1/2 cup raisins
Instructions
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Preheat oven to 400F/ 200C and line a 12 cup muffin tin with paper liners or spray well with non-stick spray.
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In a large bowl, add the flours, oats, baking powder, baking soda, cinnamon, ginger, all-spice and salt.
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Make a well in the center of the dry ingredients and add the coconut oil, maple syrup , chia seeds, beaten egg and vanilla extract. Fold the wet ingredients into the dry until just combined.
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Last, fold in the shredded carrots, zucchini, apple and raisins. Fill each muffin cup about 3/4 full and place in the preheated oven.
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Bake at 400F/200C for 10 minutes. Then without opening the oven door, lower the temperature to 350F/170C and bake 8-10 minutes longer until the muffins spring back to the touch or a toothpick inserted into the center comes out clean.
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Let cool in the muffin pan on a wire rack.
Recipe Notes
*If you don’t have zucchini, you can substitute for all carrots or vice versa. Though if you swap out all the carrots for all zucchini, you might have to add a little more maple syrup.
*Muffins will keep in an airtight container at room temperature for 2 days or up to a week in the refrigerator. Alternately, you can freeze them in a freezer-safe container for up to 2 months and bring back to room temperature or re-heat as needed.
