Zucchini Bread Muffins

I forgot sweltering heat existed.

I feel like being very pregnant + COVID running rampant last summer meant I stayed indoors and near a fan at all times.

This summer, we’re already getting out and about more than last year. I’ve been looking forward to all of the adventures! But I’ve been remiss in underestimating my old foe the sun.

We took Lou to the pool for the first time yesterday. She did so good and we all had so much fun. I had her in this Lisa Frank inspired swimsuit. It was one of those long sleeve ones meant to guard them from the sun. Well, I want to call Target and demand some answers because my baby got sunburned through her swimmy suit!!!!!! I am exaggerating ever so slightly – there was like a hint of redness on her chubby elbows, but still! I didn’t dunk the child in sunscreen for there to be redness on her! I had major mom guilt for several hours last night until Garrett calmed me down and reminded me she’ll experience much worse in her life.

Then I couldn’t sleep imaging her first heartbreak and the toll it will take on me, I mean her.

Time: 45 minutes (prep + cooking) | Serves: 1 dozen

Ingredients:

  • 1 cup of whole wheat flour
  • 1/2 tsp. of baking soda
  • 1 tsp. of baking powder
  • 1 tsp. of cinnamon
  • Pinch of salt
  • 1/2 cup of brown sugar
  • 1/2 cup of unsweetened almond milk
  • 1 heaping tbsp. of peanut butter
  • 2 tsp. of vanilla extract
  • 1 medium banana, mashed
  • 1 medium zucchini, shredded
  • 1/2-1 cup of mini chocolate chips

How to:

  • Preheat oven to 350
  • Wrap zucchini shreds in a kitchen towel + wring out all the water you can
  • In a bowl, combine flour + baking soda + baking powder + cinnamon + S
  • Stir in milk + PB + vanilla extract + banana until well combined
  • Fold in zucchini + chocolate chips
  • Line a muffin tin with cups + spray with baking spray
  • Evenly divide mix + top with more chocolate chips, if it tickles your fancy
  • Bake 20-25 minutes or until a toothpick comes out clean
  • Skip your nightly Oreos + eat all of these bad boys one night instead

Adapted from here!

Spiced Applesauce Bundt Cake

I have very little in common with people whose favorite season isn’t fall.

The colors, the cool, crisp air, the activities, the smells!

I would add candles to the list, specifically, but I gave up on my beloved fall food scented candles because come to find out they are quite toxic??? Shucks.

But really it’s the weather for me. I would blame it on the giant human in my uterus, but I’ve noticed this trend in me for a couple of years – I cannot STAND being hot. Like, even for a few minutes. If I know I’m going to be outdoors in the heat, I feel like I have to prepare – plenty of water, snacks, shade, etc. The fall gives me the very best reprieve. Like, in the mornings here in CO it’s so chilly – like 40s, 50s. By 2pm it’s 80 & I’m sweltering. I’m not OK with it. I need to hit that good good fall stride, ya know? Max of 65 on any given day is my sweet spot.

And then I’ll probably start complaining once winter actually comes.

Time: 1 hour (prep + baking) | Serves: 1 bundt cake

Ingredients:

  • 2 1/4 cup of all-purpose flour
  • 2 tsp. of baking soda
  • 1 tsp. of S
  • 2 tsp. of cinnamon
  • 1/2 tsp. of ground nutmeg
  • 1/2 tsp. of ground ginger
  • 2 cups of unsweetened applesauce
  • 1 1/2 cups of brown sugar
  • 1/2 cup of olive oil
  • 1/4 cup of apple cider vinegar
  • 1 tbsp. of vanilla extract
  • 1/2 cup of vegan cream cheese
  • 1/4 cup of vegan butter
  • 1 cup powdered sugar

How to:

  • Preheat oven to 350
  • In a bowl, combine applesauce + brown sugar + oil + vinegar + vanilla
  • Sift in flour + baking soda + S + cinnamon + nutmeg + ginger + whisk until combined
  • Fill a greased bundt cake pan with the mix
  • Bake 40-45 minutes or until a toothpick comes out clean
  • While the cake cools, combine cream cheese + butter + powdered sugar in a bowl
  • Beat with a hand mixer
  • Warm for 20 seconds in the microwave or until thick but pourable
  • Once cake is cool, turn over + get it out of the mold
  • Place cake on a rack over a lined baking sheet + pour glaze on top
  • Serve warm or room temp
  • Sit out on your deck with a slice of cake + a warm mug of something + just breathe in that beautiful, basic fall air + be blessed

Adapted from here!

Carrot Cake Muffins

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Our house is being overrun.

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By baby items.

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I’m not complaining – I’ve dreamed of this for years, but it is getting hard to maneuver around the ginormous boxes this stuff comes in.

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We’re having a virtual shower in a couple of weekends so I’m not allowed to open any of them either which adds an extra layer of fun. Any package that arrives that doesn’t seem like the shape of something we personally ordered just goes straight into the nursery. Or in the case of a couple boxes that are the size of an 8 year old, they will just sit in the dining room until I’m allowed to open. All these boxes are putting a damper on my ~nesting~ of which I tried to begin this weekend. Washing and folding all of her little ‘fits and crawling on my hands & knees in her room trying to make sure none of the little plastic tags I ripped off her clothes lodged themselves in the carpet for her to eat.

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I’m a natural at motherhood!

 

 

Time: 45 minutes (prep + baking) | Serves: 12 muffins

Ingredients:

  • 2 cups of all-purpose flour
  • 1 cup of rolled oats
  • 2 tsp. of baking powder
  • 2 tsp. of ground cinnamon
  • 1 tsp. of nutmeg
  • 1 tsp. of ground ginger
  • Pinch of S
  • 1/2 cup of coconut oil
  • 2 medium carrots, grated
  • 1 cup of unsweetened almond milk
  • 3/4 cup of brown sugar
  • 2 tsp. of vanilla extract
  • 2 tbsp. of ground flaxseed meal
  • 1/4 cup of walnuts, chopped

How to:

  • Preheat oven to 375
  • Grease a muffin tin + place muffin cups in each holder
  • Combine flax meal + 1/3 cup of water in a lil bowl + set aside
  • Combine flour + oats + baking powder + cinnamon + nutmeg + ginger + S
  • Microwave coconut oil until liquid
  • Add coconut oil to a separate bowl + add carrots + milk + brown sugar + vanilla
  • Stir wet ingredients into dry ingredients
  • Divide batter between tins + top with a sprinkle of oats + walnuts
  • Bake 16-18 minutes or until a toothpick comes out clean
  • Serve warm
  • Serve to your husband too and see if the first words out of his mouth are also “wow, these taste healthy”

 

Adapted from here!