I’ve been feeling like a shadow of myself lately, and I’m having a harder time than usual pulling myself out of the funk. Part of it is the stress that always comes with this time of the year, part of it is the fact that my grandmother passed away suddenly right before Thanksgiving. I turn 33 in less than a week, and the combination of all those things plus the cold weather is making me less fun to be around than Daria (man, I miss that show).
When I need to feel better, I bake. And when I want to bake but not totally undo the work I put in at the gym, I bake treats that are full healthy things, hence these muffins I muddled together this morning. I was trying to get rid of a spare sweet potato I had laying around and Logan’s been asking for more green veggies lately because he wants to be tall enough to ride Splash Mountain when we go to Disney World in a few months. Only he doesn’t actually like the taste of vegetables, so I hide them in baked goods and soups whenever I can, because #noshame.
So here they are. Adapted from a similar Ambitious Kitchen recipe for pumpkin zucchini bread,these muffins are super moist with no refined sugar. They’re kid and Kyle approved and make a great post-lifting snack (okay, fine, I had 2). Enjoy!
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 of the 1/8 of a teaspoon of nutmeg (if you’re a rebel, you can eyeball it)
- 1/2 of the 1/8 of a teaspoon of cloves
- 3/4 cup mashed sweet potato
- 1 cup grated zucchini, squeezed out
- 1/3 cup honey
- 1 tablespoon vegetable or melted coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup chocolate chips ( I used semi-sweet because it’s what was in the house)
- Cook your sweet potato I threw a medium sweet potato in the crock pot for 3 hours, or you can put it on a cookie sheet in a 350 degree oven for 2-3 hours until a butter knife slides out easily from the center. Turn the oven off, pop the skin to release the steam, and let that sucker cool off. Then go surf Facebook for 30 minutes so you don’t burn yourself.
- Grate your zucchini into a bowl and squeeze out the excess water. It doesn’t have to be bone dry, just not dripping wet.
- Preheat oven to 350 degrees F. Grease a 12 count muffin tin with nonstick cooking spray.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and cloves.
- In a separate large bowl, mash the sweet potato flesh until smooth. Add the zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few to toss into your own mouth. Scoop into muffin tin using ice cream scoop, my batch made 11 muffins but I was generous with my scoops.
- Bake for 14-20 minutes or until toothpick comes out clean. I run a butter knife around the outside of mine before popping them out so they come out of the tin cleanly and let them cool on a wire rack. If you’re fancy and use muffin liners you won’t need to do this.