It’s that wonderful time of the year again when our garden is giving us lots of fresh produce to use up! We have some zucchini coming in, some egg plant, some jalapeños, potatoes, and onions…. And of course loads of green beans. On top of that we are lucky enough to have hundreds of wild berry plants scattered all over the farm to pick our own berries from. This past weekend we picked a whole gallon of berries!
So what to do with all of this goodness?
I decided to make some muffins with some of it. Now when it comes to making muffins there is something I do that will revolutionize your muffins. Seriously. I once told Will that if I die before teaching our future kiddos how to cook that he has to make sure to pass this on to them: how to grease a muffin pan. First spray just the muffin pan as if you were going to try to cook your muffins without wrappers/liners. Then put liners in each of the cups and spray again. You want to get a good coat on the liners. The reason you spray the tin is so that your muffins just plop right out when they are done cooking. You spray the liners so that you don’t lose half of you muffin when you peel the wrapper off. There is nothing more depressing than when you are all excited to eat a gorgeous, tasty muffin and then lose half of your breakfast because it stuck to the wrapper….
So spray the pan and the liners friends. Please. Do your part to protect ensure better muffins in this world, put this into practice, and tell all of your friends. Thank you.
- 1 1/2 cups grated zucchini
- 1/2 cup oil (I used Applesauce)
- 1/2 cup honey
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 1/2 cups flour (I used my gluten free all purpose blend)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups fresh berries (see note at the end)
- Preheat oven to 375 degrees.
- Mix the wet ingredients together first (egg, honey, oil, zucchini, and vanilla). This recipe is so easy and workable you don’t need to dirty your mixer, a spoon or whisk will do the job splendidly.
- Mix in the dry ingredients.
- Once everything else is fully mixed, gently fold in the berries.
- Grease a muffin tin. TIP: Grease them using the method I described earlier, by spraying the tin and the liners.
- Fill greased muffin tins 3/4 of the way to the top. This made 23 muffins for me.
- Bake for 25 minutes or until golden and a toothpick slides out clean.
These are very moist muffins, and very tasty! Mine didn’t rise much because they are gluten free and that’s just what gluten free things do. Secondly, I used very small berries. A cup and a half of smaller sized berries is a lot of berries…. So if you are using smaller berries like blueberries (or like the wild black raspberries I used) I would recommend cutting back on the amount of berries that you use.
I also have been out of granola bars for a while so I decided to make some with the banana that was going bad in our kitchen.
- 1 Cup Unsweetened Organic Coconut
- 1 Large Banana (Extra Ripe)
- 3 Tbsp Honey
- 1 ½ Cups Whole Grain Oats
- 1 Tbsp Organic Vanilla Extract
- 1/4 Cup Unsweetened Almond Milk
- Chocolate Chips
- Preheat oven to 350
- Mix banana, coconut, vanilla, oats and honey on low speed.
- Add unsweetened almond milk 1 tbsp at a time slowly increasing the mixer’s speed.
- Grease an 8 x 8 pan (a cookie sheet would work, you just have to shape the granola yourself a bit more).
- Pour granola mixture into the pan and flatten the mixture evenly as possible, pressing it out to the edges of the pan so it has a nice square shape.
- Sprinkle as many chocolate chips as you want on to the granola and lightly press them down.
- Bake 13-15 minutes or until the edges are lightly brown.
- Allow to cool most of the way, but before the granola is all the way cooled and hardened cut into 8 rectangles.
- Ta duh! Chocolate chip-Coconut-Banana Granola Bars =)
These granola bars are soft but not sticky. They are a little bland, so I would add some cinnamon, more honey, cocoa powder, nutmeg, or peanut butter next time around. Or maybe flax seeds or chopped nuts in place of some of the oats. Or you add in some dried fruit. Whatever. Have fun, play with your food a little!
Thanks to the granola bars and the muffins, I now have lots of delicious gluten free munchies around the house!