The Mothership

My nephew joined me one afternoon and I thought, “I bet he’d like muffins.” I wanted to use pumpkin because Tia the season, but I wanted to see if I could lessen the amount of granulated sugar and pack with some protein. So I experimented! Below is the reaping of the experiment. Ingredients:  makes more than 24 regular sized muffins (half the amounts if you’d rather less) 1/2 cup white flour 1/2 cup protein powder (I used chocolate) 2 cups whole wheat flour 2 tsp. Baking soda 3 tsp. Ground cinnamon 3 tsp. Pumpkin pie spice  1/2 tsp. Ground ginger 1/2 tsp salt 3 ripe bananas, peeled and mashed 1/2 cup brown sugar  1 cup oil (whatever cooking oil you like) 1 can pumpkin purée  1/2 cup milk (any milk and possibly might need more) 1&1/2 cups pecans, chopped (or walnuts) 1 bag of semi-sweet chocolate chips Recipe: Preheat oven to 425 degrees ferenhiet and either spray your muffin tin or Place muffin liners.  In a large bowl, whisk: flour, protein powder, spices, ...

I love zucchini bread. But it usually has a ton of butter and a ton of sugar. So I experimented a bit. This still has sugar but a lot less than my normal loaf AND it was super moist!  This makes two 9x5 loaf pans.  Recipe: 4 cups shredded zucchini, about 2.5 regular sized zucchini  2 smashed bananas 1 cup applesauce  1/2 cup maple syrup 3/4 cup honey 2 tsp pure vanilla extract 4 cups whole wheat flour Cooking spray 1 tsp salt 4 tsp cinnamon  2 tsp baking soda 4 tsp baking powder 1/2 bag chocolate chips 1/2 cup chopped walnuts, optional  Preheat oven to 350.  Line 2 9x5 loaf pans with parchment paper. Spray with cooking spray. Set aside.  Shred the zucchini. Set aside.  In a large bowl combine the banana, syrup, honey, applesauce, and vanilla.  Stir in the shredded zucchini.  In a separate bowl combine the flour, salt, cinnamon, baking soda, baking powder. If it seems really dry, add in small amounts of milk ( I used almondmilk). Do ...

This bread is NOT sugar free. And it is not Paleo. But made from things in my house. And it has a TON less sugar than my other Banana Bread recipe (which I use when I make for other people or for a big occasion - which was courteously given to me by my friend Sara 😉). So for our family we will be having it every so often instead of me feeling guilty with how much sugar I’m giving them. Tim honestly said it tasted “awesome” and a child, not my own, also gobbled it down. I wanted to make something for my kids to eat after they get home. They are famished from the day at school and need all the carbs for more energy. In this there are healthy carbs, fiber, and bits of protein. It also didn’t take me a bazillion dishes to wash or hours to bake. And all the ingredients were as “whole” or organic as I could get from my cabinet. Either way - it’s less sugar than the 3 plus cups of sugar for my other batch Recipe : 2 tablespoons of sugar 1 tablespoon of cinnamon 3 ripe bananas, mashe...