I’ve come to the conclusion that I may be a bit of a binge blogger. I realized that I haven’t posted anything since mid-January and I have all these photos of things that I have been planning (but haven’t quite gotten it together enough yet) to write about. So I find myself now, sitting down with a sleeping baby upstairs and a studious husband downstairs. It’s time to get cracking.
First up: Banana, Carrot, Zucchini, Quinoa Muffins.
I made these in an effort to get Baby E to actually consume some vegetables. It worked! Until the novelty wore off, at least.
I adapted the recipe from this book.
She’s pretty much my hero when it comes to food styling and blogging.
My adaptation isn’t truly gluten free but it is refined sugar free!
Banana, Carrot, Zucchini, Quinoa Muffins adapted from Small Plates & Sweet Treats by Aran Goyoaga
2 ripe bananas, mashed
1/4 cup oil
1/2 cup agave, honey, or maple syrup
2 tsp vanilla
70g quinoa flour
70g light spelt flour
50g almond flour
3 tbs potato starch
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1 small carrot, grated
1 small zucchini, grated
Whisk the flours, salt, potato starch, baking soda, and cinnamon together in one bowl. Set aside.
In another bowl, whisk together the bananas, eggs, oil, agave, and vanilla.
Add the wet mixture to the dry and whisk until well incorporated. Fold in the grated carrot and zucchini until evenly distributed. Spoon into lined muffin tins and bake at 350 for 15-20 minutes, or until a cake tester comes out clean.