Zucchini Chocolate Chip Muffins [Vegan]

It’s officially begun. Our dreaded October of relentless work travel for Tom. Neither of us were looking forward to it and since its overwhelming to think about all of his upcoming trips, we decided to just take it one trip at a time. I’ve never been alone this long with the two babies. We are officially half way through his first trip and I was doing good until today. The babies have been great until today. Lots of crying. Apparently neither wants to give me the precious hour of silence I can generally bank on during their afternoon nap as they both protest from their cribs and for some reason I’m finding myself fighting back the tears today. I need to shower, I’d be smart to chop some veggies in any spare time I can find, I could do laundry, organize my closet or maybe organize my life, but I’m tired and just sitting here hoping there’s babies doze off eventually in their cribs so I can have a breather and think about having that shower or just fantasize about not being tired!

My goal was to stay as positive as possible while I’m on my own. I’ve filled my days with activities and friends and it’s been great. Time is moving along but it’s just tiring being on all day long. By the time I get everyone to bed, I’m pretty done myself and don’t get to take advantage of my free time as much as I wish I did. These babies are so unpredictable. Things can be going so amazingly smooth, then in the early evening for example, out of nowhere I have two baby boys both wanting to be held as they cry on and off for an hour while I’m in the middle of trying to make dinner, then Wylder doesn’t feel like eating what I made and he throws rice all over the floor while I’m trying to feed myself and Bash is crying in my arms so I try to breastfeed him and ignore the rice thrown all over my dining room all while I’m trying to feed myself with my left hand. So I give Wylder an apple sauce pouch so he doesn’t go to bed hungry, clean him up and set him up with a show, meanwhile Bash is inconsolable because he’s now overtired and needs to go to bed. Not every evening is this much fun, but it’s the nights like this that leaves me wondering how I’m going to still be standing after a long month of Tom being away. It’s not easy, so I’ll just continue to take it one day at a time and pray for extra energy, sleep and happy kids. Oh and I have wine in case of emergencies!

Regardless of the insanity, I’ve had some rare shining moments of being a wonderful mother and housewife. I cook a healthy dinner every night. I’ve managed to keep my house relatively clean, with the exception of laundry folding (reminder: start folding the laundry)! I somehow get to where I need to be on time and I haven’t forgotten one appointment since I had Bash. I’ve also been trying to bake more good snacks for Wylder so I don’t feel guilty feeding him so many store bought snacks.

These mini muffins are a new favourite around here. When I’m overly ambitious I will make a mass batch and freeze them, otherwise I just do a single batch and if Tom and Nolan are home, they last only a few days so sometimes I hide them to help them go further! I highly recommend these for lunches, snacks, breakfast, or dessert… Enjoy!

Zucchini Chocolate Chip Muffins [Vegan]

Ingredients:

  • 1 1/2 cups spelt or all-purpose or Bob’s gf flour
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup coconut sugar
  • 1/2 cup enjoy life mini chocolate chips
  • 1/2 cup applesauce (120g)
  • 1/3 cup coconut or avocado oil
  • 1 tsp white or apple cider vinegar
  • 1 1/2 tsp pure vanilla extract
  • 1 cup grated zucchini

Directions:

Preheat oven to 350F and grease a mini muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including zucchini). Mix wet into dry, and immediately portion into the muffin tin and place in the oven. Bake 13-15 minutes, then allow the muffins to cool before removing from the tray.

Granola Bars

I’ve been trying to bake and stock pile snacks and treats for when I have this baby, but do you have any idea how hard this is when you reside with the worlds hungriest teenage boy?   

A little note on Nolan…  As most may already know, he is a great kid, he makes us extremely proud parents regularly in school, sports and now watching how great he is with Wylder.  Nolan made the cut for a select BC football team and will be playing the big game at the end of May in Lethbridge.   Since we got home from Maui in January, he has been waking up at 5am almost every morning to train because he has decided he wants a football scholarship more than ever and he is still going strong!   Not to mention, he is also getting strong…the boy gained 20lbs of muscle in two months!  I suppose that will happen when you train 2-3 times a day.  He also competed in the Crossfit Open and placed 5th in Western Canada which is really good for a guy who basically did most of the moves for a first time when he did the weekly workouts.  Do you maybe get why I can’t keep food in the house uneaten?  It’s a brutal cycle being almost 9 months pregnant and so tired my legs feel like they weigh 100lbs and each after standing for too long in the kitchen.  A dirty little secret, sometimes I think about hiding food just so it doesn’t keep disappearing…this might be a brilliant plan!

I’ve been going back in my archives and making goodies I used to make but had stopped baking because we had been trying so hard to eat Paleo.  However, since I am trying to fill a bottomless pit (aka Nolan’s stomach), I’ve resorted to anything really to just feed the beast and keep the peace!

These granola bars are delicious!  In the average home, they’ll last more than two days unlike in mine…  Hope you enjoy!


Granola Bars

  • 1 cup peanut butter
  • 1/3 cup butter, softened 
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 egg 
  • 1 tsp vanilla
  • 1/2 cup raisins
  • 1/3 cup wheat germ
  • 3 cups rolled oats
  • 1 cup chocolate chips (I use Enjoy Life chips)
  • 1/2 cup sunflower seeds
  • 1/3 cup unsweetened coconut

Preheat oven to 350. Cream first 6 ingredients, add rest. Press into greased 9 x 13 pan. Bake for 20-25 minutes then cool and enjoy!