Pumpkin Zucchini Mini Muffins {Recipe Redux}

Ω July 22nd, 2015 Ω Tagged , , , , , , , Ω 5 Comments


Last week, Peter and I were dragging Maddie past our neighborhood’s community garden (which apparently smells like doggie catnip) when two women emerged from the tangle of tomato vines and sunflower stalks. Each was holding an inappropriately-large zucchini and laughing between words.

“Would you … like … one?”


That’s how we became the owners of a giant zucchini — a sentence that belongs at the beginning of a kid’s novel.

Maddie was pleased.


The above picture brings to mind her zucchini-theft when she was but a small pup.


Some things never change.

Anyhow. Giant zucchini. I’m not one to let vegetables go to waste, so I needed to think of something to do with this courgette before our 100-degree F temperatures rendered it inedible. That’s how we ended up with a hearty batch of pumpkin vegetable lasagna made almost entirely with sauteed zucchini and two — count ‘em, two — batches of pumpkin zucchini mini muffins. Why so much pumpkin in the summer? You can thank Peter “I only buy in bulk” THIH for stocking our pantry with three head-sized cans of pureed pumpkin.

The first batch of pumpkin zucchini muffins was hearty, but not quite what I was looking for. Suspecting that 100% whole wheat flour was a little too heavy for this recipe, I made the next batch with a mixture of whole wheat and all purpose flour.


The result was worthy of this month’s Recipe Redux:

The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies.

There’s so much to choose from in July, but being handed a beautiful zucchini makes the choice easy. Pumpkin adds moistness without a lot of extra oil, and cutting back on sugar allows the flavor of pumpkin and zucchini come through. Feel free to experiment with different flours, such as coconut (add more liquid) or gluten-free blends.

These muffins would be delicious with a crumb topping or a vegan cashew cream. My favorite way to enjoy them? With a dab of peanut butter.


Pumpkin Zucchini Mini Muffins

  Prep Time: 15 minutes

  Cook Time: 12 minutes

Ingredients (24 mini muffins)

  • 3/4 cups white whole wheat flour
  • 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 2/3 cup white sugar
  • 1 egg, beaten
  • 1/3 cup vegetable oil
  • 1 cup shredded zucchini


Preheat oven to 375 degrees F (190 degrees C). Spray 24 mini muffin cups with cooking spray or line with muffin paper.

Mix together flours, baking powder, baking soda, and salt. In a separate bowl, mix together pumpkin, sugar, beaten egg, and oil. Stir pumpkin mixture into the flour mixture until just moistened. Add shredded zucchini and stir to combine. Spoon batter into muffin cups until each are about 2/3 full.

Bake in preheated oven 10 to 12 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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P.S. Of course, seeing as this is a classic THIH mini muffin pan recipe, I had to attempt stacking the muffins. How about two muffins?


P.P.S. Easy. How about three?


P.P.P.S. Child’s play. How about four?


P.P.P.P.S. What was that quote about if at first you don’t succeed … ?

P.P.P.P.P.S. Check out other zucchini recipes here!

P.P.P.P.P.P.S. And awesome garden-inspired Recipe Redux recipes below:

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Mini Blackberry Pie Smoothies {Recipe Redux}

Ω June 23rd, 2015 Ω Tagged , , Ω 4 Comments

blackberry smoothie

I had big plans for this summer. Giant plans. Maddie‘s appetite-sized plans.


Not only was I going to update THIH regularly, I was also going to kick-start a couple of projects, prepare for a class I’m taking later this summer, and cook my way though the entirety of The Little House Cookbook. I even bought a pound of salt pork to make the first recipe (fried salt pork with gravy made from the drippings).

Now that‘s dedication from this veggie-loving dietitian.


While I’ve launched my projects with the power and speed of a duck waddling on land dragging the Spruce Goose behind it, the rest of the plans … well, let’s just say if I were a wedding planner, brides would pay me not to come within a five-mile radius of their nuptials. To say I’m a bit behind is an understatement.

Still, I was excited to tackle this month’s awesome Recipe Redux theme:

Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.

Truthfully, I’m not much of a pie person. Other than a slice of Peter’s dad’s apple pie at Christmas or a dan tat (which is not actually a pie), I prefer chocolate cake with chocolate icing and chocolate ganache. Perhaps with some chocolate ice cream. I said “perhaps”; let’s not get too greedy.


I was stuck on what to make for this recipe until I recalled a recipe I made back in 2012: Pumpkin Pie Smoothie. Yup, exactly how it sounds — a healthy pie-in-a-glass. It was marvelous. Considering my quest for hydration, my to-do list, and the fact that temperatures are going to kiss 100+ degrees F in a few days, making a cool, creamy smoothie pie was an obvious choice.

My favorite part of this picture is the watering can lurking in the background.

My favorite part of this picture is the watering can lurking in the background.

A bonus? Oregon has some of the most gorgeous fruit this time of year, including sweet, plump blackberries that I was so excited to see, I bought three pints before remembering that Peter doesn’t like blackberries. I think he’s rubbing off on me.

Blended with nonfat yogurt for protein, banana for creaminess, and lemon and vanilla for kick, fresh blackberries turn an ordinary smoothie into something you want to decorate with graham crackers and serve at a fancy brunch wearing lace gloves. (Or pajamas. I won’t judge.) It’s like a blackberry cream pie in in a glass. Top with graham crackers or a toasted granola like this one.


Mini Blackberry Pie Smoothies

  Prep Time: 5 minutes

Ingredients (1 full smoothie or 4 mini smoothies)

  • 1/2 cup ice
  • 1 cup nonfat Greek yogurt
  • 1 cup fresh blackberries
  • 1/2 small banana
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla
  • 1 sheet graham crackers


Add all ingredients except the graham cracker to blender jug. Blend until smooth, adding water if necessary. Pour into glasses, top with a graham cracker (whole or crumbled) and serve immediately.

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P.S. Looking for actual pie recipes? Check it.

P.P.S. Or enjoy the tasty stylings of Recipe Redux members:

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