Posted by: Kennedy | June 26, 2011

Muffins are a student’s best friend

Over the past six months, I’ve noticed some interesting patterns emerging in my life. I’m a student, so it’s no surprise that these patterns are basically mechanisms to help me deal with copious amounts of stress.

Ah, the joys of higher education.

One particularly note-worthy pattern? My new tendency to use cooking and baking as forms of procrastination.

For example…

On Thursday, I wrote a final exam in Anatomy & Physiology. It was cumulative. I was therefore responsible for knowing over 100 hours worth of class material and details about 14 different body systems.

Fun times.

Needless to say, I was a ball of stress all week. And how did I choose to handle it? By studying diligently for hours on end? Please.

I baked. Naturally.

I had the best of intentions when I got home from school on Tuesday. I did! I was going to finish all of my study notes, review them a bit, get a good night’s sleep, and take the pressure off myself for the night before the exam.

Right. Good one Kennedy…

Instead, I perused my go-to blogs, bookmarked a few recipes, baked muffins, cooked dinner, and went for a 5k run. “Studying” didn’t begin until 10 p.m.

But as I see it, I nourished my body with healthy food that gave me so much energy that I had to release some of it by running, which helped me relieve stress and cleared my head so I could focus on studying. Yes?

Well, maybe not. But I discovered a fantastic new muffin recipe and, in my mind, that makes everything worth it.

Wet ingredients... admittedly not looking too appetizing...

I’m convinced these muffins even helped me study – they were a motivation tool. I’d say to myself: Self, you can have a muffin when you’re able to describe all of the events involved in a muscle contraction.

Or maybe it was all the brain-boosting healthy fats in the walnuts.

Regardless, something in them worked, because I totally kicked that exam’s ass.

Lemon Zucchini “Study Success” Muffins



1 ½ cups whole wheat flour

1/2 cup sugar

1/2 cup chopped walnuts

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt


1 cup unsweetened applesauce

1 cup shredded zucchini

¼ cup milk (I used almond milk)

2 Tbsp lemon juice

2 tsp lemon zest


Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until fully mixed. Spoon the mixture into a non-stick or sprayed muffin pan – you’ll get 10-12 muffins, depending on how big you want them to be. Bake them for 20-25 minutes.

Simple, healthy…. and they taste amazing. Next time there’s a big test looming, I’m definitely making these.



  1. Glad you enjoyed the muffins! 🙂 Next time would you mind just linking to my recipe vs. reposting it? Thanks!

    • No prob Anne, thanks again for the recipe!

  2. next time i need to learn a tricky piano song, i will be eating those muffins first, before i even play a note! Thanks for the brain tip 🙂

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