I am a firm believer in having a full freezer. My kids will eat better meals and better snacks if all they have to do is heat it up. I wrap leftover lasagna and meatloaf and chicken into individual servings. I also keep the freezer stocked with muffins, breakfast bars, and homemade pancakes. Ten seconds in the microwave or half a day in a lunch bag is the perfect way to defrost a nice, homemade muffin.
This week, we hit freezer rock bottom. Literally we had eaten our last muffin and I was looking at a full house starting on Friday. So I baked. Banana muffins and applesauce bran muffins on Thursday, zucchini pumpkin bread and muffins on Friday.
I made two batches of applesauce earlier in the week using a very simple slow cooker method. This applesauce is amazing. It will honestly make you wonder why you ever would buy applesauce at the grocery store because it is so tasty and so easy to make. The hardest part is peeling the apples. I’ve got several bags in my freezer for later.
I used a bit of my applesauce for the bran muffins. I think these muffins could take more applesauce, but I’m not complaining. If you are a fan of the bran muffin, do try this recipe. I think they are delicious. The kids gave them mixed reviews. Mind you, they were reviewing with a whole lot of muffin to choose from.
Ah, the zucchini. I usually make a million zucchini recipes at this time of year but for some reason, my zucchini never quite took off. I do love a good zucchini muffin though, and there is plenty of zucchini still available at the market. Get yourself some zucchini and a can of pumpkin. This recipe makes two loaves or multiple muffins. I personally opt for the muffins over the loaves because it is easier to get them cooked at the right consistency. I ran out of muffin tin liners and didn’t feel like going to the store.
Oh, and on those banana muffins? Totally forgot sugar. The kids that don’t know are still eating them as if they are the best thing on earth. Note to self: cut the sugar in this recipe in half.