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I so enjoyed looking through my assignment for the Secret Recipe Club this month. I had Amy’s Cooking Adventures; Amy is a mom to three children – two boys on earth who are 6 and 4, and one daughter who was stillborn. She not only writes and photographs amazing recipes, she also talks about dealing with life as a grieving mother.
My kids are just-7, 4, and 2, and I am right with Amy when it comes to picky eaters and trying to expand their little palates. I have found that my kids will eat almost anything if I put it in a muffin. They love Spinach Muffins, even! So I decided to try two new muffin recipes from Amy, because I had a couple of very ripe bananas and I couldn’t decide between these two recipes!
The Pumpkin Banana Muffins above are sweetened only with banana and a small amount of real maple syrup or honey and the cinnamon (or chocolate) chips. I thought they were delicious, moist, and I’m so glad to have that recipe at hand! I should have used chocolate chips, because two of my three kids apparently don’t like the cinnamon chips. Oh well, more for me!
These Zucchini Banana Muffins are actually very similar to the Double Chocolate Zucchini Spice Muffins I have on my site already, but with the addition of banana and a little less sugar. I liked the additional sweetness and moisture from the banana, plus it helped me use up those almost-entirely-brown ones on the counter. These were gobbled up by my children and our dorm boys! Hence, the iPhone photo – they all got eaten before I could get a good pic. Whoops. (I made 12 muffins and one small loaf of bread.)
Thanks, Amy, for the great recipes! Her site has tons and tons of recipes I would like to try, including this Rosemary-Basil Bread, which I almost made in addition to the muffins!