Thursday, August 18, 2011

Zucchini, Banana, and Flaxseed Muffins

So for starters let me just say these are not gluten free. I made them the other day and my husband came home and asked, "Can I eat these?" And I had to say no, since whenever he eats gluten his butt explodes.

And I felt a little guilty. Even though he generally does not like cakey foods. I'll make it up to him, I swear.

These darn things just looked so healthy in the September issue of Everyday Food, and I'm always on this deluded mission to eat healthier. I've been looking for a way to incorporate flax seeds into my diet for some time now, and I believe I have found a moist, delicious way to do it. 

Here are the ingredients. One zucchini, one banana, one egg, baking powder, cinnamon, baking soda, vanilla, cooking spray, flaxseed meal, flour, and brown sugar. Not pictured: Salt and whole milk. 

A couple of notes on the ingredients: I was supposed to use a "large" zucchini. I used a small zucchini and everything turned out fine. Also, the recipe calls for "ground flaxseed." I'm sure you could grind your own flaxseed but I bought some flaxseed meal instead, which is the same thing. The muffins were delicious, so: Win!

This is what ground flaxseed/flaxseed meal looks like. Very fiberrific. I bet it will make you poop like a champ.

 Here's what the batter looked like in the muffin cups. Gooey.

And here's how they looked 20 minutes later: Delightful! 

They sell these muffins as being low in fat, which they are until you smear a little butter on them. Then they're perfect!

Now as usual this recipe is not up on the Everyday Food site, so I'm posting it below. Enjoy!

Zucchini, Banana, and Flaxseed Muffins.
makes 12 muffins


- nonstick cooking spray
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup ground flaxseed
- 1 cup lightly packed light-brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 teaspoon ground cinammon
- 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
- 1/3 cup mashed ripe banana (from 1 large banana)
- 3/4 cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinammon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes. (Store in an airtight container up to 3 days)

per muffin: 183 calories; 2 g fat; 5 g protein; 38 g carbs; 3 g fiber

No comments:

Post a Comment