Garden harvest/Eat Your Veggies quinoa muffins

Things are awfully busy right now, and I’m sure all posts for the time being will be competing with one another for least verbose. This one could be an especially strong contender, being it’s yet another happy hack of the infinitely satisfying template provided by these quinoa banana muffins. These speak for themselves, too; and, not only are few words needed, neither are many ingredients. Gluten free, dairy free, sugar free (not even a tablespoon of honey!), oil free. Yet packed with vegetables, plump and steamy-from-the-oven beautiful, as muffins should be, and full of good flavor.

 

 

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I’m preoccupied these days by a new intimate awareness of just how elastic, complex, and independent time is. My grandfather warned years ago that time speeds up as we get older. He didn’t tell me how parenthood would send it careening forward like a super-charged runaway train. There’s never enough time to tackle half of what we want to these days.

And yet, every day there are moments when time stretches with it’s fluid, mysterious reach, granting moments of serenity and stillness; pausing to notice the lit-up radiance of a beaming smile,  or capture ripples of joyful laughter like icicles. Whispering gently, remember this.

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With a Little Monkey in the house, there are infinite moments we try to mentally record until we squirrel away a few moments to commit them to the still ongoing baby journal. Among the many this week, we made these muffins. Speaking of, can I go back a little on my guarantee I wouldn’t get wordy and just say, I cannot believe my BABY has already become a 17-month old toddler brimming with such curiosity that we can actually, honestly make muffins together? Sure, a bunch of batter ended up smeared on the floor…but we still got 11 gorgeous muffins out of it, despite the mess.

The key to making these together as mom/dad and tiny tot not quite up to working with raw eggs, is leaving the eggs until last and whisking them in, then pouring batter into muffin tin, alone. Until then, batter is just edible play dough, though more of the sloppy cloud dough sort. Who wouldn’t mind a little extra clean-up in exchange for the pleasing clang of big wooden spoons on a metal bowl, a little food flinging accompanies by cackles of laughter?

Recently I’ve been struggling with accepting how quickly the baby stage becomes toddler becomes little boy…and on it goes. I’ve been yearning to repeat it all again and striving to accept the steady trek forward. Those of you wonderful souls who have shared your wise, kind, reassuring words, thank you. You help quiet the self-doubt and questions I shouldn’t make time for but always do, and remind me to stop and hold close every moment.

Who can wallow in the face of a glowing face like this?

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Garden Harvest Quinoa Muffins
Makes 10-12 muffins

  • 1/2 cup quinoa flour
  • 1/2 cup quinoa flakes or quick oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup cooked butternut squash, mashed or pureed
  • 3/4 cup shredded zucchini
  • 3/4 cup shredded carrots
  • 3/4 cup raisins
  • 1/2 cup unsweetened applesauce
  • 2 eggs, lightly beaten
  1. Preheat oven to 400 degrees.
  2. Mix all ingredients in a bowl (you can’t really overwork, and the batter comes together fine with little effort in just one bowl).
  3. Pour batter halfway up each muffin cup in a greased muffin tin. Bake approximately 12-15 minutes, or until a toothpick comes out clean.

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