Health Begins in the Kitchen

Banana Zucchini Muffins

Banana Zucchini Muffins

Dear Coco,

Okay my little Coco bean.  I’ve got a very cool muffin recipe for you.  Did I ever tell you what a sucker I am for muffins?  It started my first year of university.  And in case I don’t tell you a million times while you’re in your teens, I went to the University of Alberta to take a Bachelor of Arts degree.  On the way to my classes, I’d always stop by for a muffin and coffee which always seemed to make the class go a little faster or make it more pleasurable.  I think the pumpkin walnut ones were always my favs.  Now that your mom is the health-conscious individual she is, she’s quite appalled by the amount of carbs and caffeine I started my day with.  It’s really no wonder why I had quite bad acne…not to mention bad grades that first year.

Fast forward on a much too fast roller coaster 30 years later.  The memories of university seen too fresh to actually believe that statement, however, here we are, you and me, a nearly 50 year old mom with a daughter, you, that’s much closer to going to university than the amount of time since I left it.  I’m here to pass on my wisdom in the form of good eating.  And it’s surprising how you feel in life is dictated mainly by the food you eat.  I veer off topic.  Back to my muffin rant…I mean my muffin love.

Yes, let’s call it that:  muffin love.  Muffins can be good for you sweetheart if they are not laden with excess carbs and sugar.  You might be thinking how can you possibly have a muffin if they don’t have those two lovely ingredients.  It’s possible!  First, get rid of flour and sugar.  They are a body’s enemy.  What your body does like is really good fats to make those cell walls stronger, good quality proteins to help your muscles grow strong and build neurotransmitters to keep your moods balanced, and fiber to keep you pooping…I mean keep your colon in tip top shape.  Wow, did I get off track again?  Of course, that’s what moms do–take the circular route to get to a lesson.

Okay, these muffins are paleo which means that our ancestors from thousands of years ago who’s genetics are pretty much the same as ours would have thrived on the composition of protein, fat and carbohydrates found in them.  There’s almond and coconut flour (not from grains, which were not even around during that time), zucchini, bananas, applesauce, coconut milk, coconut syrup, and apple cider vinegar.  These are real ingredients!  Nothing bizarre about them.  There are no synthetic ingredients in them (and by that I mean no one in a lab created them–they were made by mother nature).  From Mother Nature to you…here’s an awesome recipe for you to enjoy on your way to your university classes one day.

Banana Zucchini Muffins

May 10, 2018
: 12
: 10 min
: 35 min
: 45 min
: easy

These paleo muffins are loaded with good nutrition and the secret to how I do that is to always add a hidden veggie or two in the batter. Plus you have the other ultra healthy ingredients to make it a mom's favorite snack for her children.

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Ingredients
  • Wet Ingredients
  • 1 small zucchini cut into chunks
  • 2 large bananas
  • 1 container apple sauce
  • 1/4 cup coconut or almond milk
  • 1/4 cup coconut oil
  • 1/4 cup coconut syrup
  • 2 eggs
  • 1 t vanilla extract
  • 1 T apple cider vinegar
  • *
  • Dry Ingredients
  • 1 cup almond meal
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/8 tsp sea salt
Directions
  • Step 1 Preheat oven to 350 degrees
  • Step 2 Place non-bleached muffin liners in 12 hole muffin tin
  • Step 3 Whisk the dry ingredients in a large bowl
  • Step 4 Blend all the wet ingredients in a blender until smooth then add to the dry ingredients and combine well
  • Step 5 Fill the muffin tin with equal amounts of batter
  • Step 6 Cook in oven for 35 minutes