Getting Real with Food

Getting Real with Food: 9.9.20

I’m a teacher and a mom, and right now, there is so much up in the air. I am a planner and like to have an idea of what my schedule will look like weeks ahead. COVID-19 has been a growing experience for me because a lot of this is out of my control. I have had to work on focusing on things I can control. So when it comes to school starting up again, I know one thing for sure. We need to eat lunch, we need snacks, and we need healthy choices to keep our immune system running well.

Enter one of our favorite muffin recipes. I’ve made Zucchini Carrot Muffins multiple times this month. After the first time, we kept making them … over and over. Safe to say, we couldn’t get enough.

These muffins are quick and easy to whip up. Your kiddos will never suspect delicious extra veggies are in there. Whether you’re at home for lunch or packing lunches for work and school, having lunches prepared ahead of time makes life 10 times easier. So enjoy this new family favorite. I can’t wait to see you all making them!

Zucchini Carrot Muffins 
Makes 12 muffins |Preheat Oven: 350°

1 ¼ c all-purpose flour
¼ c old-fashioned rolled oats
1 c shredded zucchini (about 1 medium zucchini)
½ c shredded carrot
¹/3 C Pure Maple Syrup
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
½ tsp nutmeg
¼ tsp salt
¼ c vanilla Greek yogurt
4 tbsp coconut oil
1 egg
2 tsp vanilla extract
¾ c chocolate chips (We use Enjoy Life Chocolate Chunks)

Directions:
1. Grease a 12-c muffin tin or line with paper muffin liners.

2 Shred zucchini into a large bowl. Place the zucchini in a towel, wrap it up and squeeze all the excess liquid out of it over the sink.

3. Return the drained zucchini to the bowl, then shred carrot over the zucchini. Give the mixture one last squeeze with your towel. Set aside.

4. In a medium microwave-safe bowl, heat coconut oil in the microwave in 30-second increments until melted. Set aside to cool.

5. Sift flour, baking powder, baking soda and salt into a large mixing bowl.

6. Add nutmeg, cinnamon and oats to the dry ingredients. Whisk with a fork until thoroughly combined.

7. In the bowl with the cooled coconut oil, add in vanilla extract, egg, yogurt and maple syrup. Whisk until thoroughly combined.

8. Pour wet ingredients into your dry. Fold with a spatula until mixture is combined. Fold in carrots, zucchini and chocolate chunks.

9. Divide the batter evenly between the 12 muffin cups. Bake in the oven for 18 to 22 minutes.

Follow Alaina’s blog at honestgrubhonestfoodie.com and find her on Instagram @honestfoodie_blog and Facebook & Pinterest at Honest Grub, Honest Foodie.

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