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.

Comments

So Long, 1986 Kitchen

When we moved into this house, the kitchen was mostly functional, but ugly. Our house was built in 1986, and the kitchen showed everything that the 80s had to offer by way of style. Grainy oak cabinets, heavy hardware, beige laminate countertops, a white tile backsplash with little flowers painted on, and a weird tiny eat-in area that had been converted to a useless tile countertop that was impossible to keep clean. In the three years that we have lived here, I complained about the ugliness of the kitchen approximately 8,888,888,888,888 times. We discussed several iterations of this renovation ranging from taking down load-bearing walls, reconfiguring the layout, and gutting everything to just getting new cabinet hardware. This winter, when we had a few months without too many commitments, we tackled the renovation. Obviously, by we I mean that Jon did the bulk of the work, I complained about how many times I had to clean tile dust off th...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann. Simple recipes, awkward jokes, toddler antics and kitchen fiascos. But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks. I, like a classic control freak, tend to keep things to myself. Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help. See? See? But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia). My reaction was typical. This happens to other people. Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

at home with ann

Search This Blog