Banana Zucchini Chocolate Chip Muffins, Gluten and Dairy-Free

IMG_3703

My life has been full-throttle, pedal-to-the-medal crazy-town these past few months, thus the lull in posting to my little cooking blog.  This happens every year after school starts.  Clients come trickling back into town and my work schedule becomes loaded. Then, as most moms can relate, there’s the time commitment that school entails, like homework, meetings with the teacher and functions and parties galore. When every day is bursting at the seams,  little pockets of free time become golden and precious.  What better way to savor a quiet chilly Sunday afternoon, for instance, than creating a delicious snack with your loved ones?  Baking is such an easy covert way to reinforce math skills for kids, too!  Quality time, squared, so to speak.

We have made these muffins many times and they are a cinch to throw together and store well in the freezer for lunchbox treats or breakfast on the run.  These little bundles of tastiness are lightly sweetened with banana and honey.  I added chocolate chips to add to the excitement factor for the little guy.  I think he would eat pretty much anything containing chocolate!   If you prefer no refined sugar at all, you could just leave out the chocolate chips and add the same amount of chopped walnuts (or not!).   And, as always, if you are not gluten-free, just replace the gluten-free flour blend with regular all-purpose wheat flour.

Recipe for Banana Zucchini Chocolate Chip Muffins:

(yields:  12 muffins)

1 1/2 c. gluten free flour blend

1 1/4 t. baking powder

1/4 t. baking soda

1 t.  cinnamon

1/2 t. salt

1/2 t. xanthan gum

1 large egg, room temp.

1 c. grated zucchini

2 bananas mashed (1/2 c.)

1/2 c. coconut oil, melted

1/2 c. honey

1/3 c. Enjoy Life Chocolate Chips

Directions:  Preheat oven to 350°.  Line a muffin pan with muffin liners or spray with your choice of oil.  Combine flour, salt, baking powder, baking soda, xanthan gum and cinnamon in a bowl.  Whisk well.  In the bowl of a stand mixer with the paddle attachment, mix coconut oil and honey on high speed for about a minute.  Add the egg, returning to high speed for another minute.  Beat in the banana and zucchini.  Lower the speed and spoon in the flour mixture until completely incorporated.  Stir in the chocolate chips.  Fill each muffin cup two-thirds full.  Bake for 18-22 minutes or until springy to the touch.

Plum Cake–Gluten and Dairy Free

IMG_3556

This week I’ve been preparing for an epic road trip through the western U.S., involving a grand total of almost thirty hours of driving (split up over the course of about a week) with my seven year old son. Daddy will join us for the last leg and by then, I’m sure I’ll be more than ready for his help. Heck, I’m always ready for his help!

I haven’t been on a journey like this since my free-spirited early twenties, when I thought nothing of driving from Vermont, all the way down the east coast, over to Texas, through Arizona and California and on up to Seattle where I semi-settled down for three years. Armed with a AAA map, my ornery cat and her four nursing kittens nestled in a box and everything I owned crammed into my tiny Jetta, I fearlessly zipped down the highway jamming out to my favorite tunes on the cassette player (yep, I’m dating myself here). I was exhilaratingly free and life was so full of possibilities.

Continue reading