Banana Zucchini Chocolate Chip Muffins, Gluten and Dairy-Free

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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.

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Zucchini Spice Cupcakes (Gluten and Dairy Free) with Goat Cheese, Lemon and Honey Frosting

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Today was my first official “lazy day” of summer.  For me, that means no client on the schedule and no school or camp for the little one. No long list of errands to run, either!  I suppose there’s people out there that are truly maximizing their “lazy days of summer” and sleeping until noon, lounging by the pool with a good book and/or escaping to a long movie in an over-air-conditioned cinema.  I’ve been there once upon a time and wish I had appreciated and savored those days more!

So, what sort of fun did I manage to whip up for my dear boy today? After feeling guilty for parking him in front of PBS kids while I caught up on laundry, I decided that we would bake together.  I’ve been wanting to refine this recipe for zucchini cupcakes I threw together for a friend’s birthday many months ago.  Those cupcakes were topped with avocado frosting and were delicious. The birthday girl swooned and insisted we call them “spa” cupcakes.  The sugar content in the frosting prohibited any “spa” designation, though. And while I could have done avocado frosting today, I was fresh out of avocados and really didn’t feel like running to the store.

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