Simply perfect for the lunch-box on these unseasonably cool days, Zucchini-Pumpkin Seed Muffins are packed full of good-for-you foods. Made with natural sweeteners like bananas, dates and honey and mixed with eggs, yogurt and oats, these are really yummy little snack parcels that I hope you and your children enjoy eating and making together.
Have a wonderful weekend friends. We're hoping for some sunny skies for long bike rides, apple picking and a round of golf (for my husband who's favourite sport will soon be coming to an end for the season).
Zucchini-Pumpkin Seed Muffins, my recipe
1 1/2 cups whole wheat pastry flour
1 cup oats
1 tsp baking powder
1 tsp baking soda
1 tsp mixed spice (or 1/4 tsp of each: nutmeg, cinnamon, ginger and cloves)
1/2 cup melted butter or canola oil
1 egg white
1/4 cup plain yogurt
1/4 cup honey
2 bananas cut into small pieces
1/4 cup dried dates
1 cup grated zucchini
1 cup pumpkin seeds, toasted
~ Preheat oven to 350 degrees.
~ Place pumpkin seeds in a non-stick skillet over medium high heat and toast until golden or fragrant, approximately ten minutes.
~ While the seeds are toasting, combine the flour, oats, baking powder, baking soda and spice mix into a large mixing bowl and combine well.
~ Place the egg, egg white, yogurt, banana, dates, honey and butter/oil in a blender or food processor and whiz until smooth. Remove the pumpkin seeds from the pan and set aside.
~ Add the wet mixture and zucchini to the dry ingredients and mix until incorporated. Add in the pumpkin seeds and combine.
~ Scoop the mixture into lined or greased muffin tins (medium - large sized) and bake for 20-22 minutes. Remove from oven, allow to cool and serve
~Optional: Combine some cream cheese and maple syrup to make a simple frosting - add a small amount to the top of each muffin