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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Loaded Zucchini Carrot Muffins

Now that spring is here, we are constantly looking for a lovely picnic spot. One of our favorite things to do together is to find sweet little gems of parks or spots by the creek to enjoy some family time. We love getting a coffee to-go, spreading out a blanket and let the kids get dirty while the heather is not yet scorching hot. These lovely fruit and vegetable muffins are a perfect healthy(er) snack, and I love a little smeared butter on them. Enjoy!

Loaded Zucchini Carrot Muffins

16-18 muffins


3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

3/4 cup oil (such as canola or grapeseed)

1 cup sugar

2 eggs

1 teaspoon vanilla extract

Juice of one orange

1 ripe banana

1 large carrot, grated

1 zucchini, grated and squeezed of excess liquid

1 apple, grated


1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners, set aside.

2. In a bowl, thoroughly combine the flour, salt and baking soda; set aside.

3. In a large bowl, mash the banana until relatively smooth. Whisk in the oil, sugar, eggs, vanilla extract and orange juice until well combined with the banana. Add in the grated carrot, grated zucchini, and grated apple and mix well.

4. Add in the flour mixture and mix until all the flour is just incorporated; do not over mix to avoid a tough muffin. Add mixture into the cupcake liners, about 3/4 full. Bake for approximately 20-25 minutes, until a toothpick inserted comes out clean. Cool on a cooling rack. Enjoy.

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