Whole Grain Banana Zucchini Muffins
By Jillian Oliver and Gail Gordon Oliver
My daughter Jillian found a recipe for banana zucchini muffins on shutterbean.com that incorporates whole wheat flour and flax meal. We tweaked it with the addition of more spices, an extra banana, high-quality chocolate, and coconut sugar and molasses. Note that there is no added oil or butter; the flaxseed takes on the fat role. These muffins are extremely healthful and are guilt-free enough even for breakfast. Makes 12 muffins.
1 3/4 cup whole-wheat pastry flour
1/2 cup ground flaxseed meal or powder
3/4 cup coconut sugar or lightly packed brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger or freshly grated nutmeg
1 large egg
3/4 cup milk
2 tsp molasses, preferably organic unsulphured (use only if using coconut sugar as the sweetener)
1 tsp pure vanilla extract
2 very ripe bananas, mashed
1 1/2 cups grated zucchini (about 1 large)
3/4 cup chopped pecans or walnuts (optional)
1 2 to 3.5 oz (60 to 100g) dark chocolate bar, preferably about 70% cacao, cut into small chunks (optional)
Lightly grease a 12-cup muffin tin with coconut oil, non-hydrogenated vegetable shortening or butter; set aside. In a large bowl, whisk together the flour, flaxseed, sugar, baking soda, baking powder, salt, cinnamon and ginger. In a medium bowl, whisk together the egg, milk, molasses (if using), vanilla and banana. Whisk in the zucchini. Pour the liquid ingredients into the bowl with the dry ingredients. Stir until just combined. Gently stir in the pecans (if using) and chocolate (if using).
Spoon the batter evenly into the muffin cups. Bake in a 350º F oven until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean, about 20 to 25 minutes.