I am not a baker but I began to experiment with various baked goods more over this past year when my toddler started refusing to eat anything that was not in muffin, bread, or pancake form.  She goes through phases of being slightly less picky, but I’ve gotten into the habit of regularly batch cooking mini muffins that I store in the freezer for a convenient breakfast or snack. I do my best to make healthier versions of traditional muffins by reducing the sugar content and sneaking in vegetables and ingredients that are higher in protein, fiber, and healthy fat.

Ingredients and  instructions overview: 

• Cranberries - I’m a big proponent of eating foods that are local and in season so adding fresh cranberries in this batch of muffins was a no-brainer.  Adds great texture and a little tartness, not to mention a healthy dose of nutrients like vitamin C and antioxidants. Use your food processor to coarsely chop before adding them to a medium bowl. 

• Zucchini - Its mild flavor and high moisture content lends itself as an easy and nutritious addition to baked goods. Use the food processor to roughly chop, then squeeze the excess moisture out with a towel before adding it to the cranberries.

• Orange Zest - The secret ingredient that adds a real pop of flavor as well as vitamins A and C. This is optional but highly recommended if you have a fresh orange lying around. I also add in the juice of the orange for some sweetness, flavor, and moisture.

• Eggs - A boost of protein and fat.  For a vegan version, substitute eggs for ½ cup apple sauce. 

• Avocado Oil - My preferred neutral oil for baking. It has a mild taste and is a great source of monounsaturated fat. 

• Maple Syrup - High in antioxidants and minerals with a caramel-like flavor, I use only ⅓ cup in this already flavor-packed recipe so the muffins are not nearly as sweet as their store-bought counterparts. 

• Vanilla Extract - You can never go wrong with a hint of vanilla to round out the fruit-forward flavor of these muffins. 

• Whole wheat flour - I have been really happy with Jovial Organic Whole Wheat Einkhorn Flour for its slight nutty flavor and lightness in baked goods. Plus, it’s higher in protein, fiber and other nutrients and easier on digestion than conventional white flour.

• Rolled Oats - Since I’m already using the food processor for the cranberries and zucchini, I decided to process the oats into a course flour for a nice, chewy texture and little boost of vitamins, minerals, fiber, and protein. 

• Baking Soda

• Baking Powder

• Cinnamon

• Salt

Blend all the wet ingredients together, then add the dry, stirring until just combined. I use a 1 1/2 inch cookie dropper to divide the batter evenly throughout a greased mini-muffin tin and bake 15-18 minutes. Let cool for 2-3 minutes in the pan before transferring to a wire rack to cool completely before storing.

Best served warm on their own, or topped with some nut butter, jam, or cream cheese. Happy baking, let me know what you think!