Saturday, September 6, 2014

Whole Wheat Banana Zucchini Muffins


2 cups white whole wheat flour (I usually use King Arthur brand)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt (I use sea salt)
1 tsp. ground cinnamon

3 large ripe bananas + 1 finely grated med. zucchini  OR  4 large ripe bananas (mashed) 
1/4 cup melted coconut oil, cooled a bit*
1 egg, lightly beaten
1 cup unsweetened applesauce
2 tsp. vanilla extract
1/4 cup sweetener (I use honey)**


In a medium bowl whisk together dry ingredients (flour-cinnamon). 

In a large bowl combine mashed bananas, zucchini, coconut oil, egg, applesauce, vanilla, and honey. Mix well. Add in dry ingredients and mix just until combined. {Can add a bit more applesauce if it seems dry, but I usually don't need to- depending on who was helping me measure flour :) }

Bake at 350 for 16-18 min, Remove and allow to cool on a wire rack.

*If for some reason you don't want to use oil, just add extra applesauce in its place. I do that often with muffins, but I love the hint of the coconut oil! I think next time I'll try just 1/8 cup b/c that might be enough to get the same effect.

**Depending on the sweetness/ripeness of your bananas or the sweetness of your tooth, you may want more sweetener- something to play around with. I think the recipe I loosely adapted it from used 1 cup.

***Made at high altitude and added 4 Tbsp. extra flour

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