Recipe derived from Martha Stewart Everyday Food, September 2011
These moist muffins are perfect as an on the go breakfast food for my husband or daughter. My daughter loves loves loves them. The zucchini and banana assure the moisture will last long after the first day of baking. I throw one in the microwave for a few seconds even days later and it still tastes fresh. And as you can see by the name, they are very healthy! Better make two batches as they won’t last long.
I hope your family enjoys them as much as mine!
Ingredients:
- Nonstick cooking spray
- 1 3/4 cups whole wheat flour
- 1/2 cup milled flax seed
- 1 cup lightly packed brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 1/2 cups chopped zucchini
- 1 large ripe banana
- 3/4 cup milk
- 1 large egg
- 2 teaspoon vanilla extract
Preparation:
1) Preheat oven to 350 degrees. Lightly coat a 12 cup muffin tray with cooking spray. In large bowl, whisk together flour, flax seed, brown sugar, baking soda, baking powder, salt, and cinnamon.
2) Add chopped zucchini (I use my Cruisinart Smart Stick Attachment to finely chop).
3) Add ripe banana, egg, milk, and vanilla. Make sure to not overmix.
4) Divide batter among muffin cups. Bake at 350 until a toothpick inserted comes out clean, 20-25 minutes. Let muffins cool completely. About 30 minutes.
5) Enjoy!!