Pumpkin & Pomegranate

I have had so much squash this summer you wouldn’t believe it. No complaints! I love the Zucchs and the squashes, but I have been running out of ideas for (quick) ways to prepare them. Most of my squash have had the same fate…either a slow roast and topped with vegan Parmesan, or a breakfast scramble and then…you guessed it, topped with the vegan parm again. I tell you I cannot seem to get enough, but then I do tend to go through “food phases” where I become a tad addicted to a dish and eat it over and over again until I am sick of it and move on to the next dish. Currently I am in a pudding and veggies smothered in vegan Parmesan phase. Autumn approaches and I imagine that I will soon switch to a soup and pumpkin pudding phase. Only time will tell.

These muffins are made from the last of my “regular” zucchini. My fantastic Friend Ron has grown some Italian climbing zucchini (the name of which escapes me), but that is too good for zucchini bread. I like having a mid morning snack with a cup of coffee or tea, and I had gone through my stores so it was time for something new. With squash coming out my ears it was only natural that I bake zucchini muffins. If I had had walnuts in the house I would have included them, but alas I was all out.

Zucchini Muffins

Ingredients:

• 6 Pastured or Backyard eggs
• 3 T Virgin Coconut Oil, melted
• 1 Ripe Banana, Mashed
• 1 tsp Vanilla
• 2 T Date Sugar
• 1/2 tsp Sea Salt
• 1/2 tsp Baking Powder
• 1 tsp Cinnamon
• 1/2 C. Coconut Flour
• 1 C. Zucchini, grated

Method:

1. Preheat oven to 400° F.
2. In a mixing bowl, beat together the eggs, oil, mashed banana, and vanilla. Set aside.
3. In another bowl, soft the date sugar, salt, baking powder, cinnamon, and coconut flour making sure to get out all the clumps.
4. Combine the wet and dry ingredients and then fold in the grated zucchini.
5. Fill Coconut oil greased muffin tin with the batter and bake for 16-18 minutes. Makes 12 muffins.