My garden produced some generously sized zucchinis this summer. I was intrigued by an interesting stir fry recipe, but wasn't convinced it would sell my kids on the green vegetable. I don't bake often because I don't like to have sweets in the house and, in turn eat them all. I decided to attempt to create a healthy muffin that could also pose as a dessert.
In addition to using the zucchini, I was hoping to find a use for my browning bananas and other miscellaneous ingredients I had in the house such as flax seed and coconut oil. Since I couldn't find a recipe that fit my needs, I made up my own.
Zucchini Banana Muffins
1 grated zucchini
1 mushy banana
1 T vanilla
1 cup sugar
1 cup coconut oil
Mix wet ingredients together and put aside
2 cups whole wheat flour
1/2 cup flax seed
1/2 cup walnuts
1 tsp. cinnamon
1 tsp. baking soda
1 tsp baking powder
Slowly add dry ingredients in with wet.
Put in muffins tins and bake at 350 about 20 minutes.
The outcome was dense and moist. My little ones, who are allowed limited desserts, gobbled them up. That is a success within itself as I couldn't get them to taste raw zucchini before. This is a vitamin rich snack or dessert that is okay to eat seconds of. The muffins will work well to pack in my son's lunchbox and as a grab and go breakfast, I can't imagine one muffin has more sugar than most cereals.
My daughter who claimed she does not like "keeny" now adores "keeny muffins!"
If you are looking for other interesting blog posts to read on your day off, check out this link. I hope your Labor Day is spent slowing down with loved ones. Tomorrow is a big day...The first day of school!