It's zucchini season! My favorite way to enjoy this vegetable is baked into a warm, cinnamon-y muffin. This summer I've been really working to decrease the amount of refined sugar in my diet, and I came across this recipe. The muffins are still plenty sweet and bonus: they passed my two toughest critics, Sammy and Jack. Here's the recipe if you want to give it a try! Zucchini Muffins Serves: Makes approximately 36 mini muffins Ingredients: 1/3 cup melted coconut oil 1/2 cup real, good quality maple syrup 2 eggs 2/3 cup buttermilk (I took 2/3 cup of milk and added 2 teaspoons lemon juice to sour it) 2 tsp vanilla extract 1 3/4 cups whole wheat flour 1 tsp ground cinnamon 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cup grated zucchini, with excess moisture squeezed out Directions: 1. Preheat your oven to 350 degrees and get a muffin pan ready. I like to use a mini muffin pan. 2. Mix together...
Happy Monday! When you're a teacher in the summer, and your husband has a non-traditional work schedule, days of the week feel made up. But - for the sake of our schedule I have to keep some things straight to keep us organized. 😅 This week we have swim lessons and football camp bringing structure to our days, which is perfect timing! Sammy's just reached the point of summer break where he's starting to get a little bored of home, so he'll be excited (and tired!) after his activities this week. Something that I've realized as a parent is that sometimes a change in the location of toys can make them seem brand new. On Saturday I took our collection our Magnatiles outside because... ...garage doors are magnetic. 😊 The boys acted like they had never played with them before in their lives and played happily for over an hour! Parenting win. Here's an easy idea for you to try this week if you're in need of something fresh!