Toddler Muffins

1 cup brown sugar
⅓ cup of plain or vanilla yogurt (heaping)
⅓ cup unsweetened applesauce
¼ cup butter, softened
3 eggs
1 cup pumpkin puree
1 cup finely shredded carrots (about 2 medium carrots) or 1 zucchini (shredded)
2-3 very ripe bananas, smashed (the riper the better)
1 cup quick oats
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp salt
2 tsp baking soda
2½ tsp cinnamon
⅛ tsp nutmeg

Preheat oven to 375 degrees

Cream together: sugar, yogurt, applesauce and butter

Add eggs, pumpkin, carrots, and bananas

Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg

Mix until combined

Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.

Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
Remove from pans and cool on cooling rack.


Pumpkin Muffins

1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1/2 cup melted butter, cooled
1 egg

Mix all ingredients until batter is just lumpy. Do not over mix.
Sprinkle 1/4 tsp sugar on each muffin just before baking to create a crust.

Bake at 400 degrees for 18-20 mins.

Lemon Ricotta Blueberry Muffins

1 3/4 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup ricotta cheese, low fat
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup olive oil
zest of 3 lemons
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1/2-3/4 cup fresh blueberries
Turbinado sugar for topping

Preheat oven to 375°. Place 12 muffin-cup liners in muffin cups and set aside.
In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in center.

In a separate bowl, combine ricotta, water, lemon juice, olive oil, zest, vanilla extract and egg.

Add the wet to dry mixture and stir just until moist.

Fill each muffin cup half way. Add about 4 blueberries to each and then top it off until it’s about 3/4 or all the way full. Sprinkle turbinado sugar over the muffins.

Bake for 16 minutes or until a wooden pick inserted in center comes out clean.

Cool 5 minutes in pan on a wire rack.

Chocolate Chip Banana Bread

1/2 cup butter
3oz cream cheese
1 cup brown sugar
2 ripe bananas
1 egg
1/4 cup sour cream
1 1/2 cups flour (I subbed whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Preheat oven to 350. Grease a loaf pan.
Cream butter, cream cheese, and sugar until light and fluffy.
Add in mashed banana, sour cream, and egg and mix ’til smooth.
Stir in dry ingredients.
Fold in chocolate chips. Bake for 60-75 minutes.

From How Sweet It Is

Pumpkin No-Bake Energy Bites

8 oz. (about 1 packed cup) chopped dates (or cranberries)
¼ c honey
¼ c pumpkin puree
1 T chia seeds or flax seeds
1 t ground cinnamon
½ t ground ginger
¼ t ground nutmeg
pinch of salt
1 c old-fashioned oats (dry, not cooked)
1 c toasted coconut flakes
1 c toasted pepitas

Combine the dates, honey, pumpkin puree, chia (or flax) seeds, cinnamon, ginger, nutmeg and salt in a food processor, and pulse until smooth and combined.

Transfer the mixture to a large bowl, and stir in the oats, coconut flakes and pepitas until evenly combined. Cover and refrigerate for at least 30 minutes.

Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.

Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.)


Nut and Seed Granola

3 c rolled oats
1 ¼ c slivered almonds
1 c whole almonds
1 c pecans
½ c pumpkin seeds
pinch of salt
1 t cinnamon
½ t cardamom
½ c coconut oil
¼ c honey
¼ c brown sugar
1 T maple syrup
1 t vanilla extract

Preheat your oven to 325. Line a large baking sheet with parchment paper.

In a large bowl, stir together oats, nuts, pumpkin seeds, salt and spices.

In a small saucepan, melt the coconut oil with the honey, brown sugar and maple syrup. Add the vanilla extract. Pour over the oats and stir until evenly coated.

Pour onto the prepared baking sheet and make an even layer. Bake for 15 minutes. Stir and continue to bake in 10 minute intervals until uniformly golden.

Allow to cool completely on the baking sheet. Break up and store in an airtight container.

Pumpkin Bread

3 c sugar
1 c vegetable oil
4 large eggs
1 can pumpkin
2 c all-purpose flour
1 1/2 c whole wheat flour
1 t baking powder
2 t salt
2 t baking soda
1/2 t ground cloves
1 t ground allspice
1 t ground cinnamon
1 t ground nutmeg
2/3 c apple juice

Preheat oven to 350
Beat the first 3 ingredients at medium speed with an electric mixer until fluffy. Stir in pumpkin.
Combine all-purpose flour and next 8 ingredients; stir into pumpkin mixture. Stir in apple juice.
Pour mixture into 2 (9”x5”) or 5 (5”x3”) loaf pans.
Bake at 350 for 1 hour and 5-15 min (for large loafs) or 1 hour for small loaves.

Pumpkin Granola

1½ c old-fashioned oats
½ c slivered almonds
⅓ c pepitas [pumpkin seeds]
1 t cinnamon
⅛ t nutmeg
⅛ t cloves
⅓ c pumpkin puree
⅓ c pure maple syrup
½ t vanilla extract
⅓ c dried cranberries

Preheat oven to 300F. Line a baking sheet with aluminum foil.

In a large bowl, mix together oats, almonds, pepitas, cinnamon, nutmeg, and cloves.

In a smaller bowl, whisk together the pumpkin, maple syrup, vanilla, and cranberries.

Fold the pumpkin mix into the dry ingredients. Spread the mixture onto the baking sheet.

Bake for 30 to 40 minutes, stirring every ten minutes, until granola is golden brown and crisp. Granola will continue to harden as it cools, so don’t over-bake. Store in an air-tight container.