A Mouthful of Muffins

Happy Wednesday all!

Normally, this would be the “wordless” day of the week on the blog. Let’s get real…I haven’t done a Wordless Wednesday post in forever. Who knows when that will happen again. You see, lately I have been pretty busy in the kitchen. Especially since moving back home. I actually forgot what it felt like to live with other people, much less my family members. Seriously, I have become my parents’ personal chef. You wanna know a secret? I LOVE IT. 

I may have failed to mention, but I am in the process of studying for my personal training certification. Seeing as I majored in Kinesiology, studying for PT is more of like a huge refresher course. Anyway, while the majority of my days are consumed with studying, I only have so many brain cells in my head to read ten chapters continuously without a break. Plus, being out of college for a year hasn’t really benefited my ability to focus on reading. Not so much. Let’s just say I have developed ADD over night. I read a sentence and then I think about food. I take a look at the Food Pyramid and I start to think about what I have eaten already, and begin to calculate my remaining % of fat, carbs, and protein that I need for the rest of the day. What the what? So, what do I do? I take a break. I cook and bake. And I cook and bake some more. More specifically, yesterday I baked something that was going to fuel my brain with the energy it needed to get through my last few chapters of the day. 

Enter Zucchini Apple Walnut Muffins. Say that three times fast. Since moving back home, I have noticed that my parents are really making an effort to eat better. When I mean better, I mean my Dad is trading in his scotch for Dr. Pepper. Haha! Kidding. No, seriously. Parents are definitely eating healthier. This is where I come in. I make their life 100% easier, at least food wise. I mean, taking care of the cooking, that is. That is where these muffins come in handy. 
Lots of healthy stuff.
They are gluten free. Duh, what would you expect? They are packed with high fiber coconut flour. Love me some fiber. It’s good for the ole’ parents. Not to mention, they are chock full of zucchini and apple.

Fruits and vegetables in a muffin, you say? Get out of town! That makes them even healthier because you know, veggies and fruits are packed with a lot of ummmmm…er, good stuff. O yes, lastly these babies have some good ole’ chopped walnuts in them, for an added crunch. Hello, Omega-3’s! These muffins are subtly sweet, super moist, and perfect for that afternoon energy boost. 
Like I was saying…Zucchini Apple Walnut Muffins…they are a mouthful…super healthy…help you get over that “hump” in your day (I should be a comedian). You should make go make them, now. Because why? I said so. 

P.S. For the first time, I included the Nutritional Facts below. Take a look!

Zucchini Apple Walnut Muffins (GF):

1/2 c. coconut flour
1/2 t. salt
1/2 t. baking soda
2 t. cinnamon
4 eggs
1/2 c. coconut oil, melted
1/2 c. agave nectar
2 small (about 1.5 c.) zucchini, grated
1 small Granny Smith apple, peeled, cored, and roughly chopped
1/2 c. chopped walnuts

1. Preheat oven to 350 F. Line a 12 c. muffin tin with paper liners.
2. In a medium bowl, combine the coconut flour, salt, baking soda, and cinnaon.
3. In a large mixing bowl, combine eggs, coconut oil, agave nectar, zucchini, and apple.
4. Mix dry ingredients into wet ingredients until thoroughly incorporated.
5. Fold in walnuts.
6.  Spoon approximately 2 tablespoons worth of batter into each muffin tin.
7. Bake for 22 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean.
8. Allow the muffins to cool completely on a wire rack.

Makes 16 muffins.

Nutrition Facts

User Entered Recipe
  16 Servings
Amount Per Serving
  Calories 157.4
  Total Fat 11.0 g
      Saturated Fat 6.5 g
      Polyunsaturated Fat 2.1 g
      Monounsaturated Fat 1.2 g
  Cholesterol 46.3 mg
  Sodium 130.7 mg
  Potassium 97.2 mg
  Total Carbohydrate 14.1 g
      Dietary Fiber 2.4 g
      Sugars 10.2 g
  Protein 2.8 g
  Vitamin A 6.6 %
  Vitamin B-12 2.0 %
  Vitamin B-6 3.0 %
  Vitamin C 2.3 %
  Vitamin D 2.5 %
  Vitamin E 0.8 %
  Calcium 1.4 %
  Copper 4.2 %
  Folate 3.4 %
  Iron 2.6 %
  Magnesium 2.8 %
  Manganese 10.0 %
  Niacin 0.9 %
  Pantothenic Acid     0.5 %
  Phosphorus     4.7 %
  Riboflavin 3.6 %
  Selenium 0.4 %
  Thiamin 1.5 %
  Zinc 2.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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My New Obsession

I have a confession.

I am obsessed with vanilla bean. But you already knew that now, didn’t you? Its becoming a pretty awesome friendship to say the least. I am just waiting for Ms. Vanilla Bean to step on my toes or tell me that she doesn’t have time to hang out, you know like friends sometimes do. Anyway, friendship update: me and Ms. Vanilla Bean are still best buds. So, how many of you have noticed the trend this week? No, it’s not the whole vanilla bean thing. If you haven’t noticed, this past week has been filled with sweets. We all know that I have a sweet tooth. I just can’t kick it. All I want are sweets, morning, noon, and night. I have even gone to the extreme of making cinnamon roasted butternut squash and sprinkling a good heaping palmful of Truvia on the top. Soooo good. Back to what I was saying. Sweets. Morning, noon, and night. That includes breakfast which leads me to explain my reasoning for these…

Lavender Vanilla Bean Scones 

They are gluten free. 
That’s what’s up. 

When I was a child, I used to get severe chronic headaches to the point where I would be on bed rest for an entire day. It was miserable. Good thing my mom was a fragrance witch and she knew the remedy for headaches: lavender oil. Genius. She would rub the oil on the temples of my face and bam…within an hour I was up eating mac n’ cheese and playing tag in the back yard with my sister. I love lavender and I still use it whenever I get headaches. I have been wanting to use lavender in a recipe forever. That’s when I decided that lavender and vanilla bean would make great friends. They compliment each other beautifully. 

Especially in these scones.

The scone has a floral essence to it, is slightly crisp on the outside, moist and chewy on the inside. What are you waiting for?

Get in the kitchen and make these…NOW! 

Lavender Vanilla Bean Scones (GF)

2 c. almond flour
1/2 t. sea salt
1/2 t. baking soda
1 1/2 T. lavender buds
1 vanilla bean, split and scraped of seeds
1 large egg
2 T. agave nectar

1. In the bowl of an electric mixer, combine the flour, salt, baking soda, and lavender buds.
2. In a small bowl, whisk together the egg and agave nectar. Add the vanilla bean and whisk again.
3. Stir the wet ingredients into the dry ingredients.
4. Chill dough briefly in the fridge for about 15 minutes.
5. Pat the dough into a slab about an inch and a half onto a parchment lined counter top.
6. Cut dough into desired shapes using a biscuit cutter or a sharp knife (I used a 3 1/16 in. biscuit cutter)
7. Bake at 350 F on a parchment lined baking sheet for 10-12 minutes or until golden brown.
8. Let scones cool and drizzle with powdered sugar glaze. 

Powdered Sugar Glaze:

1 c. powdered sugar
2 T. water

1. In a small bowl, combine the powdered sugar and water with a spoon until fully incorporated. Drizzle scones.

Makes 8 scones (depending on how big or small you like them)

Note: Garnish scones with extra lavender if desired. 

Do you have any food obsessions? What is you favorite ingredient to use? I am all ears.