Category: Breakfast

Super Seed Breakfast Porridge

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This year is all about filling, delicious and nutrient packed breakfasts, which means it has to have a healthy amount of protein, fat and fiber in it! This breakfast is just exactly that and the perfect way to kick-off a Monday and is what I like to call chia pudding but all grown up!

The main ingredients you will need are a protein powder of your choice ( I like using Nutiva plant based, vegan protein powder which also has some veggies in it, I get mine from Thrive Market), hemp seeds, chia seeds, ground flax seeds, and for an extra bonus, pumpkin seeds to use as your topping!

I like to have my porridge warm and topped with blueberries, peanut butter, pumpkin seeds and cacao nibs for that extra crunch and flavor that wont put you in a sugar come (hellooo blood sugar balance)! This is definitely a versatile dish and I think coconut chips would be great with the blueberries or even warmed apples sautéed in cinnamon and coconut oil! I’d love to hear what topping combinations you come up with! This can also be prepped in advance to have later in the week. Simply let it cool completely and store in the refrigerator and enjoy cold or warm it back up! 

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Ingredients

  • 1 1/2 cups almond milk/milk of your choice
  • 1 scoop of high quality protein powder
  • 1.5 tbsp flax meal
  • 1.5 tbsp chia seeds
  • 1.5 tbsp hemp seeds
  • 1/2 tsp cinnamon
  • 1 tsp vanilla

Toppings

  • 1/2 tbsp peanut butter
  • 1 tsp cocoa nibs
  • 1 tbsp pumpkin seeds
  • Fresh fruit of choice

Directions

  1. In a small sauce pan whisk together your almond milk, protein powder, vanilla and cinnamon. 
  2. Whisk until the protein powder has dissolved.
  3. Add in your chia, flax, and hemp seeds.
  4. Whisk together for 5-6 minutes over low-medium heat. The mixture will begin to bubble and thicken up. Continue whisking.
  5. After 6 minutes, turn off the heat and let it cool for a couple of minutes. The porridge will thicken up a bit more.
  6. Pour into your bowl and add your toppings! Enjoy!

Lemon Ricotta Pancakes with Blueberries

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These might be the easiest and most indulgent tasting pancakes you have ever made! They are whipped up using the Birch Benders Paleo Mix which makes these pancakes gluten free yet they are still so fluffy! And I know during these busy holiday times we are all looking for quick recipes that require minimum ingredients and can please everyone! This is definitely one of those recipes.

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When you take the delicious pancakes mix and add in baked lemon ricotta, lemon extract, and chia seeds, you get an amazing pancake that can only be made better by topping it with delicious blueberries!! And if you’re feeling fancy add some whipped cream too 

I was really amazed by how delicious these came out and I cant wait to experiment with more flavor combinations.

Also I’m pretty sure this lemon ricotta is a limited time item from Trader Joes so stock up if you live near one!

 

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Ingredients

  • 3/4 cup Birch Benders mix
  • 50 grams lemon ricotta cheese
  • 1/2 tsp lemon extract
  • 2/3 cup water
  • 1 tsp chia seeds
  • 1/2 cup frozen blueberries

Directions

  1. Mix the pancake mix, lemon ricotta, lemon extract, water and chia seeds together in a bowl until well combined. Let the batter sit for a couple of minutes and it will thicken up.
  2. As the batter thickens, heat a pan on low-medium heat. If not nonstick spray with nonstick spray or coconut oil or butter.
  3. Dollop the batter onto the pan. I like to use a cookie scooper to ensure my pancakes are all about the same side. You may need to spread out the batter with the scoop since it is a bit thick. Let cook for about a minute or two on each side or until you see bubbles forming on the pancakes and then flip. Repeat with your batter
  4. While the pancakes cook, microwave your blueberries. No need to add any water since they will produce their own liquid as the defrost and burst in the microwave.

Gingerbread Banana Bread (Oat Flour)

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In the spirit of the holiday season, here is a delicious banana bread recipe but this one comes with some holiday flavors! I wanted to make a special banana bread that blended in the winter spices and flavors of gingerbread.

The addition of molasses, ginger, allspice, and the Wild Friends gingerbread peanut butter makes this banana bread extra special. If you don’t have that flavor peanut butter feel free to sub in regular peanut butter or almond butter and just add a few extra shakes of the spices. I also made this with oat flour – if you are gluten free make sure to check that your oats are certified gluten free! This bread comes together super easily and makes a delicious breakfast, snack or dessert! 

Tip: Oat Flour

  • Oat flour can be easily be made by whizzing up rolled oats in a blender if you don’t have the flour on hand. Simple run the oats until they are a fine flour.
  • If the recipe calls for 2 cups of flour blend 2 cups of oats.

I love topping it with some extra peanut butter! Feel free to add in your favorites mix-ins into the batter to make it extra special- dark chocolate chips or walnuts would be great in this!

Ingredients

Dry Ingredients

  • 2 cups oat flour
  • 1 tsp baking powder
  • 1 ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice 

Wet Ingredients

  • 3 bananas 
  • 1 ½ tablespoon molasses
  • 1 tbsp gingerbread Wild Friends peanut butter
  • 1 egg
  • 1 tbsp flax meal mixed with 2 tbsp water
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla
  • ⅓ cup coconut sugar

Directions

  1. Preheat your oven to 350 and line a loaf pan with parchment paper. 
  2. In a small little bowl/mixing saucer mix your ground flax meal with water, set aside for a few minutes to allow it to thicken. 
  3. In a large bowl mix your dry ingredients together : oat flour, baking powder, cinnamon, ginger, and allspice. 
  4. In a separate bowl mash your bananas. Then add in flax mixture, egg, molasses, peanut butter, vanilla, and coconut oil (melted). After well combined using a hand mixer, add in the coconut sugar. Mix again. 
  5. Then add in your dry ingredients to your wet ingredients. Using a hand mixer just until well combined, do not over mix. 
  6. If you’d like to add in any additional fun ingredients like chocolate chips, walnuts, cranberries- fold them in at this point. 
  7. Then add the batter to your lined loaf pan and bake for 45- 50 minutes, until the toothpick comes out clean. Let cool for 10 minutes before slicing. This bread is pretty moist and I recommend storing in the refrigerator. 

Tip: If you only have plain peanut butter that is fine, just increase slightly the spices. 

Vegan Pumpkin Bread

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Fall has always been a favorite season of mine for so many reasons – from the weather, fall colors both in nature and in outfits, and of course for all the fall root veggies, abundance of apples, figs, squashes and of course pumpkin! I often find myself whipping up pumpkin baked goods year round – definitely not limiting myself to one season!

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With that said I was so bummed when I recently went to TJs and saw most of the pumpkin items were gone – I strongly believe they should be out at least until the end of November! But fear not, I’m here to drop more pumpkin goodness.

I can’t believe it has taken me this long to share this Vegan Pumpkin Bread recipe. This is made with whole wheat flour, pure pumpkin puree, flax eggs, and slightly sweetened with maple syrup. I’ve added a yummy oat topping but feel free to leave off or add a simple cinnamon or maple glaze (just mix water, powdered sugar, cinnamon/maple syrup together!). 

TIP:

I love using binder clips to hold my parchment paper in place while I pour my batter in. I always keep a few of these in my kitchen drawer!

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I hope you enjoy this bread as much as I did! This is also the perfect consistency for some pumpkin french toast!

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I also love topping my bread with almond butter, pumpkin seeds and cinnamon or more pumpkin spice!

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Ingredients

Dry Ingredients

  • 1 ½ cup whole wheat flour                                               
  • 2 tsp pumpkin spice
  • 1 tsp cinnamon                                                           
  • ⅛ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder

Wet Ingredients

  • ¼ cup maple syrup
  • 2 flax eggs (2 tbsp flax meal mixed with 5 tbsp water)
  • 1 tsp vanilla 
  • ¼ cup almond milk
  • ½ banana mashed
  • 1 cup pumpkin puree
  • ¼ cup melted coconut oil

Topping

  • 3 tbsp rolled oats
  • 1 tsp coconut sugar
  • 1 tsp coconut oil, melted
  • ½ tsp pumpkin spice

Directions

  1. Preheat your oven to 325F and line your loaf pan with parchment paper.
  2. In a small bowl, make your flax egg by mixing together 2 tbsp of flax meal and 5 tbsp of water. Give it a slight mix and let the mixture sit for 5 minutes.
  3. In a large bowl mix your dry ingredients until well combined.
  4. In a separate large bowl, mash your banana. Then add in the rest of your wet ingredients: maple syrup, flax eggs, vanilla, almond milk, pumpkin puree, and melted coconut oil until well combined.
  5. Add your dry ingredients to your wet ingredients and mix until just well combined. You don’t want to overmix.
  6. Pour into your prepared loaf pan.
  7. In a separate bowl, mix together the oat topping and then sprinkle on top of your loaf pan. I then like to slightly press it into the batter to make sure it sticks.
  8. Bake for 50 -55 minutes until the toothpick comes out clean.
  9. Let it cool for 10 minutes before slicing and then enjoy!!

Vegan [ Cranberry Pecan ] Banana Bread

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Banana bread has been on repeat lately, I love how versatile it can be when it comes to what you mix into it and how it can come together with minimal ingredients and falls into the realm of healthy baking. I was going to do make my classic cinnamon swirl banana bread when it suddenly occurred to me that I didn’t have a vegan banana bread up on the blog yet. Although I am not vegan ( I do keep a vegetarian diet) I find myself drawn to lots of vegan baked goods and have baked up a lot of vegan treats, I’m just not the best at keeping track of what I do in the kitchen … well until now!

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So I decided to do some experimenting and bake up a vegan banana bread and for a fun twist I wanted to add in some cranberries and pecans – perfect for the upcoming season.. F A L L – I see you around the corner. However, this can be enjoyed without the pecans/cranberries or they can be switched out for chocolate chips, walnuts, even some blueberries!

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This cup calls for two cups of flour. I made this loaf with both all purpose flour and whole wheat flour. I love the slight nuttiness that comes with using whole wheat flour however sometimes when using just whole wheat flour baked goods can come out too dense so I cut it half all purpose flour. You can also just use all purpose flour if you’d like. I haven’t tested out gluten free flours but will update this post once I have. Whichever flour you use, make sure to measure out your flour correctly, not doing so can drastically change your bread’s texture!

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How to Measure Flour

  1. Grab your measuring cup and a spoon. 
  2. Gently scoop your flour with a spoon into your measuring cup. 
  3. Once filled to the top, level off any excess flour over your flour bag with a flat edge like a knife.  
  4. Following these steps, rather than scooping the flour out of the big directly with your measuring cup will ensure you are not over-packing your flour. Over-packing it would result in much more flour than what is needed. 

Ingredients

Wet Ingredients

  • 4 medium bananas – super ripe
  • ½ cup brown sugar 
  • ¼ cup coconut oil, melted 
  • ¼ cup plus 1 tbsp almond milk 
  • 1 tbsp vanilla
  • 1 tbsp ground flax/flax meal 

Dry Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp cinnamon 
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt 

Add-ins 

  • ¼ cup crushed pecans
  • ¼ cup cranberries 

Directions

  1. Preheat your oven to 350F and line a loaf pan with parchment paper. I love using this parchment paper for all my baking, Thrive Market has a great deal on it! 
  2. In a mixing bowl, mash your bananas well. Then add in the following ingredients: brown sugar, coconut oil, almond milk, and vanilla. After all the ingredients are well incorporated, add in your flax meal and give it a good stir. 
  3. In a separate bowl combine your dry ingredients: whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt. Make sure you measure your flour correctly as outlined above!
  4. Add your dry ingredients to your wet ingredients and mix until just combined. Do not over mix, you just want to make sure the flour is incorporated. Your batter will likely be thicker than other banana bread batters. 
  5. Fold in your cranberries and pecans. Feel free to swap them out for other nuts of chocolate chips, but again, don’t over mix!
  6. Pour your batter into your prepared loaf pan and bake for 50 minutes. After the baking time, check the loaf with a toothpick and if it comes out clean after inserting it is all done. 
  7. Let your loaf cool for 15 minutes before slicing. Enjoy!
  8. Store in an airtight container. You can also pre-slice your loaf and freeze some slices for another time! Simply defrost and warm it up in your microwave for 30 – 60 seconds.

Almond Banana Sea Salt Chocolate Chip Oat Mug Muffin

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Raise your hand if you are ready for a delicious 5 minute recipe!!! I’m all about being efficient in the mornings and getting the most done with my time BUT that doesn’t mean I can’t enjoy a delicious breakfast! AND that’s where this mug muffin comes in! I’ve seen many recipes for mug muffins/mug cakes but so many of them are full of ingredients that I know will leave me feeling sluggish and have minimal nutrients.

I set out to make a healthier mug muffin that can be enjoyed as a healthy breakfast but that can also be dressed up to satisfy a sweet tooth craving! I also polled on my Instagram for flavor combination requests and chocolate was a clear winner so that inspired me to make this almond-banana-sea salt-chocolate chip oat muffin! 

I loved how quickly this came together and how versatile I know this recipe can be. I plan on making more with fun combinations and also a mug muffin with a plant based protein powder – stay tuned! PLUS this may be the best part – it can all be mad in just one mug – that’s just one dirty dish to clean! If that’s not a sure win, I don’t know what is!

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Recipe

Ingredients

  • 1/4 cup quick oats
  • 1 egg white
  • 1/2 mashed banana
  • 1/2 tsp chia seeds
  • 1 tbsp almond milk
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 tsp honey/maple syrup (optional)
  • 1 tsp almond butter
  • 1 tbsp chocolate chips
  • pinch of flaky sea salt

Directions

  1. Spray your mug with nonstick spray. 
  2. Mash the banana in the mug and then add the egg white.
  3. Give it a good whip with a fork.
  4. Add in the rest of the ingredients and give it a good mix. 
  5. Microwave for 2 minutes, at 30 second intervals. You will know it is ready when you see the sides pull away from the mug. 
  6. Top with a pinch of sea salt.
  7. Eat it straight out the mug or flip it on to a plate.
  8. Add your additional toppings! I topped mine with almond butter, greek yogurt, almond slices and banana slices! 

Notes

  1. A wide set mug works best for this recipe. 
  2. Best enjoyed the day that it’s made!
  3. I opted for just the egg white in this recipe because I didn’t want it to taste too “eggy” but it would still turn out if you use the entire egg. 
  4. If you don’t have quick oats, you can just pulse your rolled/old fashioned oats in a blender/food processor for a few seconds – no need to make them into an oat flour for this. 

Creamy Overnight Oats

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Overnight Oats (ONOs) are nothing new around here. I first started making them while I was in college. They were the perfect breakfast to prep ahead of time and that I could easily grab on my way out and even enjoy while in class (yes of course, while voraciously taking notes)! My oats recipe back then was made up of your common ONO ingredients: oats, chia seeds, almond milk, fruit, nut butter. Nothing wrong with that but since then I have had MANY servings of overnight oats and I think I have perfected this recipe so I’m so pumped to share my go-to base recipe!

These ONOs are so creamy, taste indulgent, so versatile AND they are protein packed so they actually leave you satisfied and full until your next meal comes around! Because of its high protein it makes the perfect breakfast after a morning workout. The protein from the yogurt and powder along with the carbs from the oats and fruit also make for great fuel for a busy afternoon! Since most protein powders have a sweet flavor to them (usually from monk fruit or stevia extract) I find that the protein plus the banana that is mixed in makes these sweet enough without adding in any additional sweetener like honey or maple syrup.

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I love topping my oats with nut butter and fruit! My favorite nut butter is absolutely WILD FRIENDS – it is a must if you’re looking for the best drizzle and for pure, clean ingredients in every jar! Adding granola on top of ONOs is also delicious and adds a great textural element. These are some great combos:

  1. Banana, hemp seeds, and cacao nibs
  2. Blueberries/mixed berries, sliced almonds, and almond butter
  3. Mango and unsweetened coconut shreds
  4. Apples, raisins, and nut butter
  5. Dark cherries and almond butter
  6. Kiwi, hemp seeds, and peanut butter
  7. Caramelized banana and extra cinnamon 
  8. REALLY ANYTHING PLUS NUT BUTTER 🙂

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Ingredients 

serves 1; base overnight oats recipe 

– 1/3 c rolled oats
– 1 tsp chia seeds
– 1 scoop plant based protein
– few shakes of cinnamon
– 1 cup almond milk
– 1/3 – 1/2 of a banana – mashed
– 1/3 c plain greek yogurt

Directions

  1. Mix all the ingredients together except for the Greek yogurt and let it sit in the fridge overnight in a mason jar/tuppeware/almost empty jar of nut butter.
    1. You can also make it early in the morning and have it chill in the fridge for at least 2 hours.
  2. Once you’re ready to eat, top it with the greek yogurt and additional toppings like fruits and nut butters! 
    1. If you’ll be enjoying this on the go you can add your yogurt and fruit/toppings the night before, just don’t mix it in!

Notes

  1. Overnight oats can also be prepped in advance and can last at least 3 days in the fridge!
  2. I don’t have the complete nutritional breakdown but this oats recipe packs around 25g of protein that will keep you satisfied all morning long!
  3. To caramelize a banana, slice it in half lengthwise and sprinkle that side with cinnamon. Place it on a preheated skillet that has been sprayed with coconut oil and place it cut side down for a few minutes. You’ll notice it begins to smell sweet as it caramelizes and browns!

Coconut Flour Banana Bread

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(gluten free, no added sugar, dairy free)

Coming at ya with a super simple banana bread that is naturally sweetened with ripe bananas as in it has no added sugar and it’s made gluten free with coconut flour. This is made with simple ingredients and can be made in one bowl. It comes together so quickly and makes the perfect snacking bread for any time of the day. Also goes great with a nice layer of peanut butter spread on top!

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I added an optional oat topping on top which does have coconut sugar in it but like I said totally optional. You could leave it without the topping and swap it in for some chocolate chips, walnuts, or even   ⅓ cup of blueberries!

 

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Recipe

Ingredients

Wet Ingredients

  • 3 bananas (about 1 c. mashed banana) img_2981
  • 3 eggs
  • 1/3 cup creamy peanut butter
  • 1 tsp pure vanilla extract
  • 1/3 cup melted coconut oil 

Dry Ingredients

  • 1/2 cup packed coconut flour 
  • 1 tbsp cinnamon
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt

Optional Oat Topping

  • 1/4 cup rolled oats
  • 1 tbsp coconut sugar
  • 1 tbsp melted coconut oil
  • 1/2 tsp cinnamon 

Instructions

  1. Preheat your oven to 350F and line your loaf pan with parchment paper, set aside. 
  2. In a large bowl, mash your spotty ripe banana and then add in wet ingredients until well combined: eggs, peanut butter, vanilla, and coconut oil. I used a stand mixer but feel free to use a hand mixer. 
  3. Add in dry ingredients: coconut flour, cinnamon, salt, baking powder and baking soda. You can mix these first in a separate bowl to ensure they are well combined or add directly to the wet ingredients. Just make sure to mix really well!
    1. If incorporating any mix-ins like chocolate chips, nuts, berries, etc- fold those in to the batter at this step. 
  4. If you want to add the oat topping,  mix the oats, cinnamon, coconut oil, cinnamon and coconut sugar together in a small bowl. 
  5. Pour your batter into your prepared loaf tin.
    1. If adding the oat topping, sprinkle on top of your batter at this point. Gently press the oat topping into the batter to ensure it sticks to the top!
  6. Bake for 40 – 45 minutes, until it passes the clean toothpick test. 
  7. Let your bread cool for 10-15 minutes before slicing! Can be stored in the fridge for 4-5 days!

Notes:

  1. Coconut flour is not a direct 1:1 sub with other flours therefore do not substitute in other flours. 
  2. Feel free to use any nut butter of your choice, however, if you use sunflower seed butter it may change the color of your bread. It’ll be fine to eat, just don’t be alarmed if it’s not the usual banana bread color!
  3. Use both baking soda and baking powder!!

Double Chocolate Banana Bread

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Whenever I make this double chocolate banana bread I can’t help but think that somehow I have won the day and I’ll get to snack on the most decadent tasting bread ever yet most of the ingredients could also come together to make a tasty health bowl of oatmeal. So yes, when I go back for my second or third slice I do tell myself it’s okay, it’s like I’m eating oatmeal. Except its super delicious moist double chocolate banana bread that has the most delicious gooey chocolate chunks studded throughout the entire loaf.

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I first made a variation of this recipe a couple years ago but made a few tweaks and I think it’s perfect now. Lately I’ve been loving adding plain greek yogurt to my recipes. I feel like all the breads I have made with it come out super moist and delicious. Secondly, I have been super into cutting some of the oil in the recipe with unsweetened applesauce. Not only does the applesauce help keep down some of the oil, it also brings another source of natural sweetness which helps keep the processed sugar low, which is always a plus, even if it is coconut sugar. I also love using the Enjoy Life Chocolate Chunks to top my breads, which are great if you’re looking for dairy free/vegan chips! You can find these on Thrive Market!

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This recipe also comes together in a pinch and requires your usual ingredients, nothing special you’ll need to purchase. I like to use the Enjoy Life chocolate chunks in my breads but feel free to use any chips that you’d like, mini chips are a great option. I also think the adding in some peanut butter chips to this recipe would be amazing! I like topping mine with almond butter!IMG_2312

 

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Recipe

Ingredients

Wet Ingredients

  • 2-3 very ripe bananas – 1 cup mashed                  IMG_2312
  • 1 egg, room temperature 
  • 2 tbsp plain Greek yogurt 
  • 1 tsp vanilla 
  • 2 tbsp oil – melted coconut oil/olive oil
  • 2 tbsp applesauce
  • ½ cup coconut sugar 
  • ¾ cup chocolate chips + additional for topping

Dry Ingredients

  • 1 cup gluten free oat flour
  • ½ cup almond flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ½ cup cocoa powder
  • Pinch of salt 

Directions 

  1. Preheat your oven to 350F and line your loaf pan with parchment paper, set aside. 
  2. In a large bowl, mash your spotty ripe banana and then add in wet ingredients until well combined: egg, Greek yogurt, vanilla, melted coconut oil, and apple sauce. Once well combined, add in coconut sugar and mix well.
  3. In a separate bowl, mix dry ingredients together until well combined: oat flour, almond flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add in dry ingredients to the wet ingredient bowl. Mix until well combined and there are no clumps of flour left. 
  5. Fold in chocolate chips!
  6. Pour batter into your prepared loaf pan. I like to top my loaf with additional chocolate chips at this stage. 
  7. Bake for 40-45 minutes, just until your toothpick comes out clean. You may need to poke it with the toothpick in a few different spots if you run into any chocolate chips while checking if it is done.
  8. Let cool for 10-15 minutes before slicing! Can be stored in a air-tight container for 4-5 days, I recommend storing it in the refrigerator. 

Carrot Zucchini Muffins

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Confession, sometimes I have a hard time falling asleep because I have so many recipe ideas running through my head or I’m super excited to bake something the next day (pretty strange I know!). Well that was definitely the case with this recipe. I knew I had some zucchinis in the fridge that I needed to use up and I originally thought to make a zucchini walnut loaf which I was pretty excited about but then I decided to switch it up to muffins.

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The next day I wanted to add a carrot cake vibe to these muffins and decided to add in shredded carrots, raisins and lots of spices! After tasting the first one I was hooked – a little butter and honey took them to the next level. These muffins are not too sweet that they could make the perfect breakfast complement to some fruit or a quick snack. 

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However I knew they could also be a great sweet treat or dessert with a little frosting. Going with the carrot cake inspo, I decided I’d go with a cream cheese frosting. If you would like a sweeter muffin, this cream cheese frosting perfectly complements these muffins. This frosting recipe below is just enough for 4-5 muffins, so if you would like them all frosted just double the recipe! 

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Recipe

Ingredients

Wet Ingredients

  • 1 cup shredded zucchiniIMG_2388
  • ½ cup shredded carrot
  • 3 medium eggs (can use 2 large eggs)
  • 3 tbsp applesauce 
  • 2 tbsp olive oil or melted coconut oil
  • 1 tsp vanilla
  • ½ cup coconut sugar

Dry Ingredients

  • 1 ½ cup gluten free flour (I like Bob’s Red Mill)
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup walnuts
  • ¼ cup raisins

Maple Cinnamon Cream Cheese Frosting

  • ¼ cup cream cheese – softened
  • 1 tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • Walnuts for topping

Instructions

  1. Preheat your oven to 350F and line a muffin tin. You should have 12 standard muffins from this recipe. 
  2. First you will want to remove excess liquid from your shredded zucchini. I like to leave the skin on the zucchini for some extra color! Once you measure out a cup of shredded zucchini you will wring it out to remove extra liquid. You can do this by using a cheesecloth or lining up a couple of paper towels and placing the zucchini in the middle of them, bundle it up and squeeze. Once you have the zucchini wrung out, place it in a large bowl with your shredded carrots. 
  3. Add in wet ingredients to shredded carrots and zucchini: eggs, applesauce, oil, and vanilla until well combined. 
  4. Add coconut sugar to the wet ingredient mixture and mix until well combined.
  5. In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Combine until you can tell the spices are evenly mixed into the flour. 
  6. Add in dry ingredients to the wet ingredients. Do not overmix. The batter will be a bit thick. 
  7. Fold in your walnuts and raisins. 
  8. Use a ¼ c measuring cup to fill your muffin tin. This recipe makes 12 muffins, but you can definitely make 9-10 larger ones. 
  9. Bake for  25 – 28 minutes, around 25 minutes, check to see if they are done with a toothpick, if it comes out clean, they are done. If there is still batter on the toothpick, leave in the oven for a few more minutes. 
  10. Let cool for a few minutes. Store in an airtight container for 4-5 days.

Optional frosting:

First make sure your cream cheese is softened/room temperature. Using a hand blender or stand mixer, mix together all frosting ingredients until it is smooth and creamy: cream cheese, maple syrup, vanilla, and cinnamon. Make sure your muffins have completely cooled before frosting them. I like to top my muffins with extra muffins.