Zucchini Muffins

. Zucchini is a great vegetable to bake with since it has a mild flavor when added to muffins, breads, cakes and cookies. Let’s not forget it is packed with good nutrients, too. We made some delicious Zucchini Muffins with some healthy substitutes for regular all purpose flour and sugar that we are excited to share with you.

For this recipe you will need:

* 2 cups of shredded zucchini (drained well)

* 2 ripe bananas (mashed)

* 2 eggs

* 3 teaspoons vanilla extract

* 2 cups of Oat flour (make it by putting 2 cups of rolled oats in the food processor and blend until you get a thin flour consistency)

* 3/4 cup maple syrup

* 1 teaspoon of salt

* 1/2 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1 tablespoon of cinnamon

Before we make the muffins, I wanted to show you how easy it is to make your own oat flour. I use it in replace of all purpose flour in baking things like cookies, cakes and muffins. All you need to do is put your rolled oats into the food processor and blend until it forms a flour consistency. It is truly that easy! The oat flour is so much better healthier than all-purpose flour.


Pre-heat your oven to 350 degrees F

First, shred your zuchhini with a grater and put into a mixing bowl. Then, try to squeeze out as much moisture as you can out of the zucchini. Zucchini contains a lot of water and just like spinach you need to press out as much of the water as you can when you are baking with it.

Then, add 2 ripe bananas to the mixing bowl and mash the banana and the zucchini together.

Then, add in your vanilla extract.

Add the eggs and maple syrup to that bowl, as well. Then, mix it together.

In another bowl, mix all the dry ingredients together. Then, add the wet mixture to the dry.

Bake at 350 degrees F for 23 to 25 minutes!

Enjoy! Please let us know what you think if you try this recipe.



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My name is Anne and I am a local mommy blogger ... Momee Friends is all about Long Island and all things local with the focus on family

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