zucchini and cheese biscuits

  • 2 cups flour

  • 3 tsp baking powder

  • 1/2 cup milk

  • 1/4 cup butter, melted

  • 1 zucchini, grated and squeezed out

  • 1 cup grated cheddar cheese

Preheat oven to 350 and line or grease a baking tray. Combine all ingredients.

Flour a work surface, and roll out the dough to about 1/2” thick. Cut out desired shapes. Bake 15-20 minutes or until golden brown.

applesauce muffins

  • 1 cup applesauce

  • 2 tbs melted butter, cooled

  • 1 egg

  • 1/2 cup milk, any kind

  • 1 tsp vanilla

  • 1 cup whole wheat flour

  • 1/2 cup oats (can sub for an extra 1/4 cup AP flour)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1 tbs hemp hearts

Preheat oven to 375 and grease a mini muffin tin. Combine all wet ingredients, then fold in dry ingredients. Fill each muffin cup to the top, and bake for 16-20 minutes or until golden brown around the edges.

sheet pan pancakes

perfect for freezer prep

  • 1/2 cup plain whole milk yogurt

  • 1/2 cup milk

  • 2 eggs

  • 2 tbs butter, melted and cooled

  • 1 cup flour

  • 2 tsp baking powder

  • 1 cup diced fruit

Preheat oven to 400. Whisk together wet ingredients, then add dry and stir to combine. Line a half sheet pan with parchment paper. Spread out the batter with a spatula, and bake 12-14 minutes until edges are golden brown. Slice with food scissors.

zucchini lentil muffins

trust the process

  • 1/2 cup dry red lentils, cooked until soft/yielding 1 cup

  • 2 ripe bananas

  • 2 eggs

  • 1/4 cup neutral oil

  • 2 tsp vanilla

  • 1/4 cup oats

  • 1 cup whole wheat flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1/4 cup applesauce

  • 1 small zucchini, finely shredded and water squeezed out

Preheat oven to 350 and line or grease a mini muffin pan. Add lentils, bananas, eggs, oil, vanilla, applesauce, and oats to a blender and blend until smooth. Pour into a large bowl and add flour, baking powder, baking soda, and cinnamon, then fold in the zucchini.

Bake 16 minutes.

sweet potato + nut butter muffins

for those pesky allergens

  • 1 cup smooth nut butter

  • 1/2 cup cooked and mashed sweet potato

  • 3eggs

  • 1/2 tsp baking soda

  • drizzle of maple syrup

  • 1 tsp vanilla

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger

Preheat oven to 350 and line or grease a muffin tin. Combine all ingredients and fill muffin tin. Bake 16-18 minutes, and then allow to cool in pan for 15-20 minutes.