This recipe came out of my cravings for something bright and refreshing but also something with a depth of flavour. What developed was an idea to create my take on a mango salad (Thai) with a miso-based dressing (Japanese). After making it the first time, my mother frequently asks for it to accompany our meals.
One of my FAVORITE recipes that my mom would make when I lived at home was chocolate banana nut muffins. Whenever I’d notice the bananas starting to go bad, I would be like “oooh mom can you make the muffins?!” and she always would.
With this recipe, I originally wanted to make banana bread, but I realized that our bread loaf pans are at home (it’s baseball season so we’re traveling right now). I figured I’d just use muffin pans and call it a day. But the muffin pans and brown bananas reminded me of my mom’s recipe so I decided to stray from my original idea and let my mom inspire this recipe!
As my husband and I were finishing up a hike in Arizona during spring training, one of my sorority sisters texted me and asked if I had any blueberry or raspberry muffin recipes. She said she loves raspberries in the morning before work and she was at the store looking at raspberry muffins when she thought “wait, my best friend makes healthy recipes, why don’t I ask her?!” and immediately I started brainstorming this recipe, eager to get the ingredients and try it out. So the result is a moist, fluffy raspberry muffin with zero added sugar and heart-healthy fats.
I am a huge fan of hummus, but I don’t always love making it at home, because it takes a little bit of effort to get it as smooth as restaurant quality hummus.
By swapping the chickpeas with raw zucchini, this hummus becomes so creamy, so light and refreshing, and comes together so fast, it’s my absolute favorite way to make hummus at home!