I have a confession: I only buy zucchinis for baking. I think zucchinis are in the “meh” category taste-wise so I don’t cook with them very often. This is slightly ironic since I planted them in my garden for the first time this year. That being the case, I should probably do something other than bake with the zucchini that (hopefully!) comes out of my backyard garden. If you’re a zucchini lover and have a tasty recipe, please send it my way!
Bland taste aside, zucchinis do make a very healthy addition to almost any type of baked goods. They are high in potassium, magnesium, B vitamins, omega-
3 fatty acids, niacin, and folate, which makes them a win as a key ingredient in a healthy muffin for pregnancy. Sweet snack foods can give you a major nutritional bump boost if you look in the right place! (like this blog, for instance!).
I try to make a healthy double batch of muffins whenever I can. I find that having them on hand reduces the need for store bought snack foods and satisfies my toddler’s cravings for a sweet snack midday (ok, mine too).
In my pregnancies and post-partum weeks, having muffins on hand was an absolutely must. I was hungry a lot (shocking, right?!). I needed quick grab and go snacks that I could eat in the office, in the car, or when baby was here, at home in bed or breastfeeding.
If I’m going to bake muffins, I want them to be a nutritional win. What makes a healthy muffin for pregnancy? It’s what makes a healthy muffin anytime! Here’s what I look for:
- Real veggies
- Real fruit
- Substitutes for refined sugars (coconut or other sugar substitute, maple syrup, honey, apple sauce, overripe bananas, etc.)
- Flours with substantial fibre, protein, and vitamin content
- Nuts or seeds
I decided to make a healthy pregnancy muffin that checked off these criteria as soon as I realized I had this checklist in my mind.
I’m calling these my Zuberry Bump Bliss muffins because they are packed full of zhucchini and high antioxidant blueberries. They also have sunflower seeds, almond flour, and zero refined sugar, making them the perfect healthy muffin for pregnancy, or any other time too! They’re also perfect for toddlers and babies any time of day or as a travel food for parks and playdates.
This recipe calls for frozen blueberries, which you may already have in your freezer. If you’re buying frozen blueberries, your best bet for nutrition is to go with the little wild blueberries, organic if possible.
I made a double batch, kept about 10 out for eating (which took two days) and froze the rest. They froze beautifully, so I recommend freezing them in packages of 6-10 if you’re not going to eat them all right away. Muffins taste so much better when they are eaten in 1-2 days after baking or defrosting.
You can leave these on the counter for a day or two. After that, it’s best to put them in the fridge and consume within 5 days.
Make up a batch of these this weekend and bask in the bliss of having already prepared healthy sweet snacks all week! High five (virtual, of course). Oh! And I’m warning you now. If you use your hands like I did to scoop out the frozen blueberries, your fingers will turn blue! Send me a pic of your muffins (or your blue hands) or share it with me by tagging @the.ginger.root on Instagram!
What is your favourite addition to muffins? Did I miss anything in my must-have list?