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Wednesday, July 1, 2015

Zucchini Banana Muffins

You knew that I, queen of the muffins with muffin monsters to feed, could not let zucchini season pass by without making muffins one or twelve times.  Some questionable looking bananas on the counter were begging to be added in, and Zucchini Banana Muffins were born.

We made these to snack on at a play date this morning. The batter comes together quickly, and thanks to their mini size, they bake in about 15 minutes.  I had just taken them out to cool when it was time to put James down for his nap.  While I was upstairs I heard what I could only guess to be many, many small items being hurled across the floor.  After leaving the baby's room I knew there was some frantic picking up to be done, but also delicious warm muffins as my reward.  By the time I got downstairs Colin had sampled a few, of course, and confirmed they are great.

Zucchini Banana Muffins

Ingredients:
1 cup banana, mashed (I used two bananas)
1 cup zucchini, shredded, squeezed to remove excess water
1 large egg
1 cup milk
1/4 cup coconut oil (can substitute another mild flavor oil or applesauce)
1 teaspoon vanilla extract
1 cup oats
1 1/2 cups flour (I used whole wheat pastry flour)
1/4 cup ground flax
1/4 sugar (I used light brown)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 400 degrees.
Prepare a muffin tin.
In a small bowl, combine banana, zucchini, egg, milk, coconut oil and vanilla.  I like to use my four cup measure so I can measure and mix in one container.  Fewer dishes are always a good thing.
In a large bowl, whisk together oats, flour, flax, sugar, baking powder, baking soda, cinnamon and salt.
Pour wet ingredients into dry and mix to combine.
Let batter sit for a couple minutes to rest and let the baking powder start to work it's magic.
Portion into muffin tins and bake.  15 minutes for mini muffins, 20 for standard sized muffins.  Edges will be lightly browned and tops are springy.






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