Zucchini Banana Oat Chocolate Chip Muffins

 

Ingredients  

• 2 cups shredded, unpeeled zucchini (about 1 medium zucchini)
• 1/2 cup mashed ripe banana about 1 medium/large or ~4 ounces
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup honey
• 1/4 cup brown sugar light or dark
• 1 tsp pure vanilla extract
• 2 large eggs at room temperature
• 1 teaspoon ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 cups white whole wheat flour
• 2/3 cup rolled oats
• 1/3 cup semi sweet chocolate chips, mini or regular (I used mini)

Instructions 

1. Preheat the oven to 375 degrees F. Line a muffin tin with liners or use non-stick spray. 
2. Grate the zucchini, then thoroughly squeeze it with some paper towels to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour and oats, then mix on low speed, just until the flour disappears and oats are incorporated. By hand, fold in the zucchini and chocolate chips.
5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way for 12 regular muffins. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. 
6. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

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Lemon Blueberry Protein Muffins

Tried a couple different recipes, but none were quite what I was craving. So I tweaked one to add the lemon & zest and then swapped in the coconut oil and honey. An easy way to get some extra protein into the kiddos. Taste great and easy to store. I like to freeze and then pop them into their lunches to thaw overnight in the fridge.

Ingredients

• 2/3c white whole wheat flour + 1 tbsp (reserved)
• 2/3 cup protein powder (any flavor will work, but vanilla or another mild flavor is suggested. I use the trader joe's vanilla whey protein for now)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk Greek yogurt (I love vanilla Strauss, but plain will work too)
  
• 1 egg
• 1/2 cup melted coconut oil (you could use applesauce if you're trying for lowfat)
  
• 1/3 cup honey (I love raw unfiltered, but you can also use sugar or sweetener of your choice)
• 1 tsp vanilla (optional)
• 2 Tbsp lemon juice
• Zest of 1 lemon
  
• 1 cup blueberries, fresh (frozen in a pinch, but allow to thaw completely and drain a bit of the liquid off)
  

Instructions

1. Preheat oven to 375°F. Line a muffin tin with liners or use non-stick spray.
2. In a large bowl combine flours, protein powder, baking powder and salt.
3. In a medium sized bowl whisk together yogurt, egg, melted coconut oil, melted honey, lemon juice, lemon zest & vanilla extract.
   
4. Add wet ingredients to the flour mixture and mix until just combined.
5. Place blueberries in a small bowl and coat with reserved 1 tbsp flour.
6. Gently fold blueberries into batter.
7. I like to make half muffins that fit in the kids lunch boxes, so I only fill half way. This will make ~ 12 half muffins. Or you can fill the prepared muffin tin, nearly filling each muffin to the top. This should make ~6 or so regular sized muffins, depending on the size of your muffin tin.
8. Bake muffins at 375°F for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
9. Allow to cool fully and enjoy! Store in an airtight container for up to 1 week or freeze for up to 2 months.

Buckwheat Savory Crepes

Before the pandemic our little family used to love going to the farmers market at Lake Shore in Oakland. We loved ordering crepes from one of the stands for breakfast and had missed them over the past year and a half. My daughter reminded me of them one day, after looking in a kids cookbook I'd gotten for her, and we decided to recreate them as best as we could. Happy to report, then turned out GREAT! 

 Ingredients for Crepe batter:

• 1 cup milk
• 1/3 cup water
• 3 large eggs
• 1/2 tsp salt
• 2/3 cup buckwheat flour
• 1/2 cup all purpose flour
• 3 Tbsp canola oil

Filling ingredients:

• 2 green onions (scallions), finely chopped  
• 1 container of white or brown mushrooms, thinly sliced
• butter for cooking (1/2 stick)
  
• 8 oz of shredded mozzarella
• 8 oz of shredded cheddar
• 1 cup diced tomatoes
• Salt
  

Directions: 

1. Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. (even half an hour is fine)
2. While batter is sitting, prep & gather filling ingredients.
3. Saute mushrooms in 2 batches with 1 tsp of butter over medium high heat till juices released and browned. Set aside.
4. When ready to make crepes to serve, place a seasoned 7- or 8-inch crêpe pan (or large frying pan) over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. (I like to use a 1/4 measuring cup) 
5. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. 
6. Turn and begin to add filling. 
• Sprinkle cheese mixture in an even layer around crepe, approx. 1/3 cup.
•  Add row of cooked mushrooms along center, approx. 1/4 cup
• Sprinkle on green onions along center, approx. 1 Tbsp
• Add diced tomatoes along center row, approx. 2 Tbsp
• Sprinkle a pinch of salt down the center
  
7.  Once cheese has melted, fold one side over center, and then other side over that
8.  Serve and enjoy!