I’m not one for making New Year resolutions, particularly those involving diets because, let’s face it, they very rarely make it past February…maybe March. I remember one year, back in my 20’s, setting a goal of 98lbs. Not sure why I specified that exact number. I can only assume it was based on some ridiculously unscientific formula touted in the pages of a fashion magazine like Glamour or Mademoiselle. Needless to say, I did not drop down to 98lbs. An older and wiser me came to conclusion years ago that “diets” simply don’t work for me. I love food too much to ever restrict myself to eating only certain foods…or rather to only eat foods that are assign the value of “healthy” or “clean,” which are popular and sometimes misleading buzz words.
That said, I try to go for balance and moderation most of the time. I don’t deny myself fried chicken if I’m craving it but I’ll probably throw in some kind of vegetable on the side for fiber. I may order a takeout of beef chow fun, but I’ll mix in some cooked broccoli and carrots to balance it out. Adding in vegetables and fruit wherever I can is my favorite way of bumping up the nutritional value without having to cut out the foods I like to eat for the “sake of health.”
On a cold and rainy day, I felt compelled to fire up the oven and bake something just to warm up the room, something easy and, dare I say, “heathy-ish.” Looking in the vegetable drawers I found a zucchini that needed to be used asap, half a bag of organic carrots, and half a cut pineapple. This selection inspired me to bake a batch of Zucchini Carrot Pineapple Muffins. To augment the fiber and protein content, I added in some chia seeds, flax meal, unsweetened shredded coconut, and hemp hearts–my new go-to sprinkle–to the mix. I love using zucchini and carrot because of the natural sweetness and moisture it provides to any baked good, and fresh pineapple…well, that just brightens up everything. Beating the eggs and sugar to a thick, pale consistency really helps to give the muffin a delightfully light, open texture. I’d say for a “wing it” muffin, this one was a winner.
Now go bake a batch and eat your veggies!
Zucchini Carrot Pineapple Muffins
Yield: 1 dozen
- 2 large eggs
- 1/2 c. sugar
- 5 T. brown sugar
- 1/2 t. vanilla extract
- 2/3 c. oil (e.g. canola, safflower, olive)
- 1 1/2 c. all-purpose flour
- 1 t. baking soda
- 1 t. baking powder
- 1/2 t. cinnamon
- 1/2 t. sea salt
- 2/3 c. shredded zucchini
- 1/3 c. grated carrot
- 1/2 c. finely chopped fresh pineapple
- 2 T. flax meal
- 1/4 c. unsweetened shredded coconut
- 1 T. chia seeds
- 1 T. hemp hearts
- Whisk together eggs and sugars in a medium mixing bowl until thick and pale. Whisk in oil and vanilla.
- Sift flour, baking soda, baking powder, cinnamon, and salt over the wet ingredients. Add flax, coconut, and chia. Mix together until just incorporated.
- Stir in zucchini, carrot, and pineapple.
- Divide batter evenly amongst 12 lined muffin molds. Sprinkle tops with hemp hearts.
- Bake in a preheated 375F degree oven for about 20 mins. or until inserted skewer comes out clean.