Adventures in food

Sorry for my absence guys. It was just me and the dude last week. We didn’t just cuddle on the couch, we had adventures in food. This little man loves to help in the kithen.

We experimented with lots of ideas but the muffins he enjoyed the best. We made them on friday and then made sure our recipe was spot on again today.

My new favorite drink and *shhhhhh secret spice now** is from Moondeli. I just adore them and all of the herbal powders they mix together. Some of the best Golden Almond Milk I have made was with the help of these guys.

I like to think outside the box and this definitely set me on a nice path through nature.  The first batch was nice and had egg, really no complaints (my kid was double fisting them into his mouth!) The second batch we did this morning didn’t have egg and I added banana and yellow squash. Although myself, I am not vegan but alot of people I love are and its just as tasty.

The whole wheat muffins are made with mashed banana, roasted sweet potato, shredded zucchini, and raw beets. These muffins are packed with veggies and fruit which is a big time bonus for the kiddos. 

Whole Wheat, golden veggie muffins

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon Moondeli Calming Adaptogen (you could just substitute with: 1/4 teaspoon cardamom, 1/4 teaspoon ginger and a bit more cinnamon)
• 2 medium ripe bananas, mashed (about 1 cup)
• 2 Tablespoons coconut sugar
• 1 large egg or 1/4 cup of applesauce
• 1/3 cup melted coconut oil, cooled to room temperature
• 1 teaspoon vanilla extract
• 1 cup shredded yellow zucchini
• 1/3 cup shredded raw golden beet (i use the smallest holes on the grader here)
• 1 cup small diced sweet potatoes, roasted til soft not mashed)
• DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners or I use just coconut oil. Set aside..
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
3. In a large bowl, combine mashed bananas, shredded beet, coconut sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Gently fold the zucchini,  and sweet potato into batter.
4. **If it seems to thick you could add 1/4 Cup of almond milk. Sometimes recipies with shredded squash give or take the water more or less…
5. Pour the batter into prepared muffin cups, about 3/4 full.  Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool and don’t tell the kids they are full of veggies.