Garden Fresh Muffins & More!

Garden season is coming...Many times this means way too many zucchini and other veggies that can't be eaten fast enough!  While I continue to dream about having a garden, (and yard for that matter)  here is my indoor garden thus far...Yes, I'm growing buttercup squash indoors-yikes! I may just need a WAY big planter real soon.  It's getting out of control.

I came up with this recipe for Garden Fresh Muffins when I was needing to use up zucchini and overripe bananas. (Look in the overripe section of your grocery store for discounted baking bananas=a great excuse to make banana bread!) 
Here you have it-super moist, healthy garden muffins that are secretly filled with loads of fruits & veggies!!!

Zucchini Banana Muffins

INGREDIENTS

1/2 cup agave nectar

2 T canola oil

1/2 tsp salt

1 large egg

1 cup grated zucchini, squeezed and packed

1 cup ripe bananas, mashed

1/4 cup chopped walnuts, toasted

3/4 cup sorghum flour

1/4 cup potato starch

1 tsp xanthan gum

1 tsp baking powder

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 cup pineapple tidbits, drained (optional)

Sugar, for sprinkling on top

DIRECTIONS

Preheat oven to 375.  Spray nonstick cooking spray to a 6 cup muffin tin.

Whisk together the agave, oil, salt, & egg.  Add zucchini, banana, pineapple and walnuts.

Stir together the remaining ingredients (minus the sugar for the top) in a separate bowl, then add to the batter.  Stir until just combined.  Don't over mix!  Divide the batter evenly among prepared muffin cups.  Lightly sprinkle with sugar of choice on top.  Let the muffins rest for 5 mins before placing in oven.

Bake the muffins~ 18-20 minutes, until a toothpick comes out clean.  Don't over bake, as these muffins are to be super moist.  Cool muffins, and enjoy!

*To make non-gluten free...substitute 1 cup all purpose flour for the sorghum and potato starch.  Omit the xanthan gum.

These guac dressings are gluten free and dairy free, and were adapted from elanaspantry.com.  I usually make all of my dressings, as it is hard to find a dressing that doesn't contain both dairy & gluten-Along with that, it is much cheaper to make your own.  These recipes are great for those who can't tolerate dairy, but still want a creamy ranch-like dressing (and get tired of vinaigrette's-like me!)  These are great for using ripe avocados...The first dressing turned out quite thick, so I ended up adding a little more water to thin it out and make it stretch-Avocados are high in healthy fats, so keep in mind that these are calorie-dense dressings, and a little goes a long way;-)  Enjoy!

Creamy Guac Dressing

INGREDIENTS

1 avocado
3 T olive oil

1 tablespoon lemon juice

½-3/4 cup water

¼ teaspoon sea salt

¼ teaspoon black pepper

Pinch of red chili powder or cayenne (optional)

DIRECTIONS

• Place avocado, olive oil, lemon juice and water in blender.
• Puree until smooth then blend in salt and pepper
• Serve over green or chopped salad

OR...

Green Goddess Dressing

INGREDIENTS

1 avocado

2 T olive oil

1 T apple cider vinegar

1 T lemon juice

1/2 tsp herbes de provence

1/2 tsp sea salt

1 tsp agave nectar

1 cup water

DIRECTIONS

• Place all ingredients in a blender or food processor.
• Process on high speed until smooth and creamy
• Pour over your favorite salad greens
• Store remaining dressing in glass jar in fridge.



Above recipes are gluten and dairy free! 

Pictures from girlevolving.com, koraorganics.com & loftybites.com