It’s hard to believe these muffins contain no oil or butter! They have a slightly dense texture and are mildly sweet… great for dessert, breakfast, or an anytime snack. I’ve made them twice in two weeks! 🙂
Banana, Zucchini, and Flaxseed Muffins (makes 12 regular size muffins)
Slightly adapted from this recipe
1 cup all purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed
3/4 cup lightly packed brown sugar (add up to 1/4 cup extra if you like them a bit sweeter)
2 tsp baking soda
1 tsp baking powder
1/2 tsp coarse salt
1 tsp ground cinnamon
1 and 1/2 cups coarsely grated zucchini
1/3 cup mashed ripe banana
3/4 cup milk
1 large egg
1 tsp vanilla extract
Preheat oven to 350 degrees. Lightly grease muffin pan. Whisk together dry ingredients. Add zucchini and banana. In a separate small bowl, whisk together milk, egg, and vanilla extract. Add wet ingredients to flour mixture and stir until combined, being careful not to overmix. Scoop batter into muffin cups. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let muffins cool completely. Enjoy!
~ The weather here is cloudy and grey, but the season has still been festive!
~ Each year I buy gingerbread house kits for my girls to decorate… it’s so fun to see the designs they come up with.
~ The girls also paint a ceramic ornament each year. They giggle at the ones they made when they were toddlers but we love them all.
~ Decorating sugar cookies is another one of our favorite holiday traditions. Tip- roll out the dough between two sheets of waxed paper and chill for 20 minutes… it will make cutting out the cookies so much easier!
It’s been a while since I did a food/recipe post! Here are a few of my favorite home made eats from the past month:
~ crisp black bean tacos, slightly adapted from this recipe (I used a bag mixture of black beans/corn/bell pepper/onion from the frozen food aisle, one can of black beans, a small handful of chopped cilantro, 1/2 tsp cumin, and 1 tsp paprika for the filling… super easy!)