These muffins were inspired by the Zucchini Muffin recipe on this beautiful, beautiful food blog,
Scaling Back. But of course, I have trouble following directions and can't do anything as I'm instructed, so I changed it up a bit. That, and I was getting a little sick of wiping poppy seeds of Baby T's butt. (Gross, I know.) Oh, and I've been making them with gluten-free baking mix. The recipe usually makes 24 muffins, and I put at least half in the freezer. I can grab one at a time and microwave it for 15 seconds to thaw.
This was a lesson in toddler patience.
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Wait! Don't eat it yet. I have to get my camera! |
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Now can I eat it? |
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No. Can you pretend you're about to eat it? |
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Now? |
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Now you can eat it. |
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Can you smile? |
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Mom! Why are you taking so many pictures? |
The recipe:
Zucchini Muffins
Ingredients
- 1/3 cup coconut oil
- 3/4 cup sugar
- 1/2 cup brown sugar lightly packed
- 1/2 cup plain yogurt
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup grated carrot
- 1 cup crushed pineapple
- 2 cups all purpose flour
- 1 cup whole wheat flour
- (or substitute 3 cups gluten-free baking mix for the flours)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- (The original recipe called for 1/3 cup poppy seeds, but I think the muffins are just as good without them).
Instructions:
- Preheat oven to 350 degrees.
- Butter and flour or line a muffin tin with cupcake liners (remember, the recipe makes about 24 muffins. I hate washing muffin tins, so I use cupcake liners).
- Mix together the oil, yogurt, sugars, eggs, and vanilla.
- Place the grated zucchini in a clean dishtowel and squeeze out the excess moisture.
- Fluff up the zucchini and add to the batter.
- Add the carrots and pineapple to the batter.
- In a separate bowl, combine the flours (or gluten-free baking mix) with the baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients in two batches, stirring between each addition.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 20 minutes, just until the tops are set and golden brown. Be careful not to overbake; the muffins will continue to cook as they cool.
- Let cool in the tins for 10 minutes and then remove to a rack.
This recipe is linked up at:



