Zucchini Pumpkin Quinoa Muffins

What a fantastic long weekend we had!  Having spent it working and playing outside, as well as getting a few things done inside, I came out of the weekend on an absolute high.  We had so much good quality family time, were active all weekend, and got so much done!

One of my less fun indoor tasks for the weekend was cleaning out the cabinet I use to store serving dishes, wine glasses and recipe books.  As I was going through my clutter of assorted recipe books and cooking magazines, I realized how nice it is that my focus in cooking hasn't changed much over the years.  I'm as much about tasty, simple and healthy food today as I was ten years ago.  This makes it really interesting to go through all of my recipes, as I tend to find forgotten, delicious gems.

The recipe I'm sharing today literally fell into my lap.  As in I was sitting on the floor, pulling down recipe books, and a recipe that I'd printed out years ago but never tried fell from the stack and landed in my lap.  When I read it and realized that it incorporated zucchini and a very ripe banana (of which I had one of each that needed to be used up) as well as quinoa (which I love), I knew it was meant to be.

Thanks to the footer on my print out, I was able to trace where it came from.  The Healthy Foodie created this recipe, and when I browse around their website they seem to have created many more tasty creations in the years since! 

Naturally, I put my own tweaks to it, and the result is perfect for little ones.  I find these muffins hearty and moist, and both lightly sweetened and spiced.  Best of all, they have no added sugar, lots of veg, and all the goodness of quinoa.  Quinoa is a grain that I'd really like my kids to eat more of, but I haven't had much luck at incorporating it into finger foods until now.  No matter how well formed and sturdy my efforts seemed to be, they end up disintegrating into a mess of individual grains as soon as little fingers grasp them.  Happily this recipe bucked that trend so I know it's possible.  If you have an awesome recipe for quinoa based finger foods, comment below please!  I'm interested!

In terms of sweetness, I kept my batch plain and found the flavours to be subtle but pleasant.  If you like your muffins a little sweeter or your flavor profiles more complex, consider adding a bit of maple syrup, raisins or both to your batter. 

Zucchini Pumpkin Quinoa Muffins

Zucchini Pumpkin Quinoa Muffins - fresh out of the oven

2c whole wheat flour
1 tsp gluten flour (optional)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg 
1c zucchini, grated (about 1 medium zucchini)
1c pumpkin purée
1c cooked quinoa
1 large, very ripe banana
2 eggs
2/3c 2% milk

Optional:
1/3c raisins and/or 2tbsp maple syrup

1.  Preheat oven to 425F and line muffin tins.
2.  Blend first seven ingredients in a large bowl, set aside.
3.  Grate zucchini, and squeeze away excess water.*
4.  Combine zucchini, pumpkin and quinoa well.  Then, add well mashed banana, eggs and milk.  Include maple syrup in wet ingredients if desired.
5.  Pour zucchini mixture into bowl with dry ingredients and stir until just combined.  Add raisins if desired.
6.  Divide among muffin tins, and bake for five minutes at 425F.  Then, decrease temperature to 375F and bake another 17-20 minutes until lightly browned and an inserted toothpick comes out clean.
7.  Enjoy warm or cooled, they're lovely both ways!

Makes 16-18 muffins

* I've only recently come to appreciate the difference in final texture that squeezing moisture out of zucchini lends to my baked goods.  I simply transferred my grated zucchini to a clean tea towel, and squeezed it out over the sink.  It's amazing how much liquid a zucchini contains!

Little Smiling Man had one with dinner and his narrative was along the lines of "Harum, mum mum mum mum!", which I think means "Mmmm, mmm, mmmm"! 

Pumpkin Oatmeal Cookies for Baby

As I was getting ready to return to work, in addition to my flurry of preparing freezer meals, I worked on finding easy, freezable, wholesome finger foods I could make for the kids.  My vision was to have foods, preferably containing some form of vegetable, ready to go in the freezer so that when my hungry littles got home I could put something in their hands to help them wait until dinner's ready.

The first baked creation I tried was a tweaked version of Pumpkin Pie Chocolate Chip Oatmeal Cookies from Amy's Healthy Baking.  It came highly recommended from an online forum I frequent, so I had to give it a try.  The original recipe looks absolutely delicious for grown ups, but for my kids I did need to tweak it a bit.  The end result was a moist and flavourful cookie that Little Smiling Man devoured each and every time I handed him one!  I definitely ate my fair share of them too, and I may or may not have had some breakfast at some point before they ran out...

So without further ado -

Pumpkin Oatmeal Cookies for Baby

Soft and delicious Pumpkin Oatmeal Cookies

1c instant oats
3/4c whole wheat flour
1 1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
pinch salt
3/4c pumpkin purée
1/4c maple syrup
2 tbsp melted butter
1 tsp vanilla extract
1/4c raisins

1.  Preheat oven to 325F
2.  Blend dry ingredients in a medium sized bowl, created a well in the middle.
3.  Combine pumpkin, maple syrup, butter and vanilla.  Pour into dry ingredients and stir until just combined. 
4.  Add raisins, and mix until well distributed.
5. Spoon onto parchment lined cookie sheet.  Using a spoon, press down and form cookies.  These cookies do not spread at all during baking, so form the cookies however you'd like the final product to look.  I used a cookie-sized ice cream scoop to get the volume and round shape I was looking for, then just pressed them down.
6.  Bake 12-14 minutes.  The cookies should still be soft, and slightly browned on the bottom.  Cool on pan for a few minutes before transferring to a rack.

Makes 18 large cookies

Among the many things I like about this recipe (aside from the cookies of which I ate quite a few myself!) is that it gets its sweetness from raisins and a bit of maple syrup as opposed to large quantities of added sugar.  I also like that they work well with whole wheat flour, and have a healthy portion of pumpkin in them.  All in all, they're a well rounded cookie, and did I mention that they're delicious?   

Overnight Pumpkin Oats

While I was pregnant with LSM, I had a pretty big appetite and found myself wanting to snack most of my work morning.  After many attempts at satisfying snacks, I found an overnight oats recipe that fit the bill.  It was healthy, filling, and big enough that I could snack on it all morning long!  Even better, they're super simple to make at night, and oh so quick to grab in the morning.  Now that I'm a mom of two and busy running around the house, I split it in two.  The first half I had while Mini Muffin had her breakfast, and the second half I finished off while she had her morning snack. 

The recipe is from Iowa Girl Eats (here: http://iowagirleats.com/2010/02/03/a-day-in-the-life-of-ige/).  This recipe would also be appropriate for toddlers and older babies (without the almonds).  I hope you enjoy them!

Pumpkin Overnight Oats

1/3 c old fashioned oats
1/2 c pumpkin purée
1/2 c vanilla yogurt
cinnamon to taste
1 banana
Handful almonds (optional)

1.  Mix first four ingredients into a bowl, jar or container.  Cover and refrigerate overnight.
2.  Serve with sliced banana and almonds.


Really, that's it.  So simple, and so delicious!

Autumn Pumpkin Muffins - Kidlet Approved!

Now that everyone is healthy again, and I'm moderately rested, we're working on getting back to normal.  Along with sleep and energy levels, appetites are also returning to normal, and I had a can of pumpkin purée staring at me from the pantry.  Obviously it was time to make some muffins with Mini Muffin!

We glanced around the internet for some recipes - many we didn't have all the ingredients for, most had too much sugar for our taste, and very few had any whole wheat goodness.  So, working from typical ingredient ratios, we created our own!  I thought I'd capture the recipe here while it's still fresh in my mind -

Autumn Pumpkin Muffins

1 1/4 c whole wheat flour
1 c all purpose flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon*
1 1/2 tsp ginger*
1/8 tsp cloves
Pinch of pepper
1 1/2 c pumpkin purée
1/2 c plain yogurt
1/2 c melted butter
2 eggs
1/3 c brown sugar
1/2 c raisins or chocolate chips (optional)
1/2 c chopped walnuts or pumpkin seeds (optional)

1.  Preheat oven to 350F, and line muffin pan with liners.
2.  Blend together first 8 ingredients in a medium bowl and set aside.  * A note on spices - these muffins are lightly spiced.  I enjoy rich cinnamon and ginger flavours so if I was making these just for me (or adults), I would double the spice.  However, the spice level listed seems to be perfect for the little taste buds in my house!
3.  Mix all wet ingredients, and add in dry.  Mix until just combined.
4.  If desired, add raisins, chocolate chips and/or walnuts.  We made ours without any extras since I wanted Little Smiling Man to be able to enjoy them, and when presented with raisins or chocolate chips Mini Muffin seems to like to pick them out and neglect the rest of the muffin!
5.  Fill muffin cups. The batter will be quite stiff, so won't change shape when baking, and also won't run over from the muffin papers.
6.  Bake for 35 minutes, or until a tested comes out clean.

Makes ~12 regular sized muffins; adding optional ingredients would yield a few extra muffins.

And, there you have it!  Mini Muffin stirred all the dry ingredients for me as I added things to the bowl.  She also had a go at combining the wet and dry ingredients, but the batter was a bit stiff for her, so Mama finished it off!  She was also thrilled when I ran out of plain muffin papers and broke into my Christmas stash.  Santa is going to be a VERY big deal this year!

After watching them bake, Mini Muffin was the first to taste test them; she ate an entire muffin and asked for another.  They have been her go to snack request since then.  Little Smiling Man has been loving them as well!  They're soft and light, so perfect for a baby learning how to manage finger foods.  They're also moist enough to reasonably withstand being held in a baby fist.  He saw me eating one without him this morning and started squawking until I shared it with him.  The best part in my opinion, is that everyone is thoroughly enjoying eating an extra little bit of pumpkin (about 2 tbsp. of purée per muffin)... and all those great vitamins that come along with it!

Since I have a partial can of pumpkin purée left, you'll likely be seeing more yummy pumpkin recipes here.  Stay tuned!