Zuchinni Squash Bread Muffins

June 6, 2011 in Paleo , Sweets and Treats

One of the things I hear most often from other adults is “if you don’t let them eat sweets, they will just sneak them.”

Uh, no. Not true.

We talk constantly with our kids about what foods are healthy, and which ones are not. We talk about the consequences of making bad food choices, and we provide them with healthy alternatives.

Food does not have to be bad to taste good.

Where did that concept even come from?

We make lots of sweet treats around here.There is almost always something freshly baked on the counter.

And we always send/bring alternative treats to school and special occasions so they can indulge, too. I’d hardly say they are missing out on anything.

Also, another neat thing about baking with real, healthy ingredients is I don’t care if they eat one muffin or two or three. They are learning to listen to their own bodies without me having to regulate their food intake. Hopefully, in adulthood they will continue to listen for hunger signals and not use food as a way to celebrate, overcome stress, deal with boredom etc.

On to the muffins!

Zucchini Squash Bread Muffins (adapted from The Almond Flour Cookbook)

(This is technically a double batch, but I see no reason to do all this work for only 9 muffins. But if you do, then feel free to cut the recipe in half)

3 cups almond flour ( I prefer trader joes)

1 cup Flax Meal (You could mix the two “flours” in any proportion you want, or just use almond meal)

1 teaspoon sea salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 cup melted coconut oil ( the best part of the summer is that your oil will be naturally melted if left on the counter!)

1/2 cup honey (we use local organic, low fructose honey)

4 large eggs (organic and pastured if available)

2 cups grated zucchini and/or squash (approximately two smallish veggies, or one large)

1 cup chopped pecans

1/2 cup  currants or dried cherries or other dried fruit of choice.

I mix everything together in one bowl. Easier like that! Scoop into paper lined muffin pans, and bake for about 25 minutes at 350.

 

 

 

 

Comments
22 Responses to “Zuchinni Squash Bread Muffins”
  1. YUM! this looks delish and i can eat it! i’m gluten free too … looking forward to trying this recipe.

    by the way, wanted to just mention that i flash freeze our berries before dumping them in the container/zip top bag. i lay them flat on a cookie sheet, freeze for about 2 hours, then put them in the container. it makes it possible to grab a handful of berries instead of being a big container of berry mush.

  2. Reb says:

    Oooh, I’ve been looking for a healthy zucchini bread or muffin recipe. My monkeys and I will be munching on these tomorrow – thank you so much!

  3. Joe says:

    I need to place another order for these with the currants! They don’t last long!

  4. Lynne says:

    Love this post. I am a pediatric dental hygienist, and I spend my days trying to convince parents that if their children never have juice, they will never want it. They will drink water. They will want water. We crave what we eat. I love these last few posts of yours! If I could be nosy, I’d love to hear what led to you not eating sugar(gluten too?)
    Those blueberry bushes make me so envious!!

    Oh, and yes, I am anti-juice. I think we should eat the fruit, the whole fruit. I know juice in itself is not unhealthy, but from the point of kids and teeth, I see the negatives way too often.

  5. June says:

    Do you keep your coconut oil refrigerated? This recipe looks fantastic! Great post!

  6. marla says:

    June, I keep it out on the counter. Most of the time it is solid and I melt it before I use it, but in the summer it stays liquid and you can use it straight from the jar.

  7. Melanie says:

    Yummy! Thanks for sharing. I’m making them now for Maddie (my gluten-free cohort) before she heads back to DC for the summer.

  8. Jill says:

    Gluten-free household here, too! Thanks for this YUM recipe! So making them ASAP. And … gasp … have you convinced me to plant a few blueberry bushes? :) LOVE IT!

  9. marla says:

    Jill, you must!!

  10. MH says:

    Marla – will you please teach me how to get Jack to eat things other than peanut butter, bananas, yogurt and triscuits? All he drinks is Milk, Water and 1 of those Vegetable Juice boxes a day. Nothing terribly bad and all of that is organic except the peanut butter (only because it’s so much easier to buy those individual packs of JIF than cleaning peanut butter out of a bowl). He won’t eat bread so there’s that too!

    He’s 2 almost 3… maybe you have some tricks for me! I realize it’s all my fault. I’m not stupid! HA! Now if you could just fix this for me, that would be great. Thanks Healthy Lady!

  11. tutti says:

    I do the same thing with zucchini and squash and my kids don’t notice or like the taste just fine. Thanks for the tip on the Trader’s Joe’s almond meal-it’s the best deal around. Have you tried Elana’s Pantry’s silver dollar pancakes with almond meal? I mash 3 ripened bananas and add it in and the kids love it without any maple syrup or anything. They are naturally sweet with just the bananas (and a few tablespoons of home made bourbon vanilla).

  12. marla says:

    I am pretty banana-phobic so I won’t be mashing them into anything, but I do need to try her pancakes! I saw a super cute mini pancake stack on pinterest that I want to try for a party!

  13. tutti says:

    You will use honey, but not bananas? Bananas are 46-70 on the glycemic index and honey is 55, plus when you bake honey you lose the benefits of it’s living enzymes.

  14. marla says:

    Shane says “Ease up Banana Hugger!”
    I already replied to Tutti, but in case anyone else is reading this…I am allergic to bananas!

  15. Shandra says:

    I made these tonight and they are fabulous! They are helping me cope with going back to eating gluten-free :)

  16. Randa says:

    Made these this am exactly as described except w/ walnuts since I didn’t have pecans, and they are quite yummy! Thanks! Next time I’ll try adding in some orange zest to see how that tastes too (didn’t think about it till they were baking).

  17. Keri says:

    I am allergic to bananas too! What exactly is low fructose honey?

  18. Jennifer says:

    I made these today and they were so good! Thanks for the recipe!

  19. Corinne says:

    Can you swap carrots (or another veggie recommendation) during the off season?

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  1. […] used the exact same recipe that I use for zucchini muffins, I just put it in bread pans instead. I like it as bread much better because it stays super moist […]



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