Healthy-ish Breakfast Banana Zucchini Muffins
Finally the rain has stopped! We get a whole week of sunshine…for now, and I plan on taking complete advantage of it. By that I mean, I can finally straighten my hair with no fear of the rain turning it into a giant frizz ball. I probably sound like a baby but this weather is not typical of San Diego, we’re pretty spoiled down here. I don’t even own an umbrella.
There’s nothing more comforting than fresh baked muffins on a rainy day with a hot cup of coffee. I am pretty picky with muffins, because they are either dry or too dense. I like my muffins to be light and fluffy. These Healthy-ish Breakfast Banana Zucchini Muffins are just that!
I call them healthy-ish because most of the sweetness comes from the banana; and I added flaxseed meal (which is rich in fiber), whole wheat flour and shredded zucchini. They are incredibly moist even with the addition of the whole wheat flour. You will definitely taste the whole wheat flour and flaxseed meal in these muffins but I personally like those flavors.
This is a very versatile recipe. You can add more/less whole wheat flour or flaxseed meal. You can even add chia seeds or wheat bran to up your fiber intake. Next time I make these muffins, I might substitute canola oil for coconut oil. When I do, I’ll update you guys but in the meantime if you try this before I do, let me know how it turns out!
Things You Should Know – Healthy-ish Breakfast Banana Zucchini Muffins :
- Use VERY ripe bananas. The banana peel should basically be almost black.
- Squeeze some of the excess water out of the shredded zucchini with your hands.
- Use a spatula or wooden spoon to combine the dry ingredients. Be gentle and don’t over mix the batter.
- 3 large very ripe bananas
- 3/4 cup white sugar
- 1 large egg, at room temperature
- 1/3 cup canola oil
- 1 cup shredded zucchini 1 large zucchini
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3 Tbs flaxseed meal
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/8 tsp freshly grated nutmeg If using already ground nutmeg, use only a pinch
- Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and set aside.
- Place all dry ingredients in a medium bowl and whisk with a fork to combine very well. Place the bananas in a large bowl and mash with a fork or potato masher until there are no large pieces left. Add the sugar, egg, oil, vanilla and beat until well combined. Add the shredded zucchini and stir until incorporated. Add the dry ingredients and fold gently with a spatula until JUST combined. If you still see large pockets of flour mix just a LITTLE bit more and then stop. This step is crucial if you want light and fluffy muffins.
- Scoop the batter into prepared muffin pan and bake for 20-22 minutes. Check at 20 minutes first because oven temperatures may vary. The muffins are done when toothpick inserted comes out clean. Allow the muffins to cool. But they are delicious warm or cold!
