A Happy, Healthy Family


Blueberry-Banana-Zucchini Muffins

Okay, guys, I have a recipe for you today in which I have made only one substitution--it's that good! I usually either make up my own recipes or make several changes, but all I have done on this one is take out the refined sugar and use honey instead.

It's from Two Peas and Their Pod, where I have gotten many great recipes before, and it's a wonderful little muffin recipe. As you know, I love to have healthy muffins on hand to have for breakfast, send to school for a snack, or take in the car for a snack or lunch on the go. I always have a few thawed in the fridge and many more frozen.

Muffins don't have to be bad for you as long as you're using the right ingredients, and these do--whole grains, healthy fats, fruits, and even vegetables! These muffins are like blueberry muffins-meet banana bread-meet zucchini bread, all rolled into one.

And, as you probably know, zucchini has a very mild taste, so baking with it is a great way to get your kids to eat some more vegetables.

Note: Although some people like to "hide" vegetables in foods by pureeing them or lying to their kids, I never do. You can't taste the zucchini in these, but you can certainly see it, and I tell my kids what it is. Teach them that vegetables are good, not that they are something that needs to be hidden or masked somehow.

print recipe

Blueberry-Banana-Zucchini Muffins
These muffins have it all--fruits, vegetables, whole grains, and healthy fats.
  • 1 1/2 c white whole wheat flour
  • 3/4 t aluminum-free baking powder
  • 3/4 t baking soda
  • 1/2 t salt
  • 1 t cinnamon
  • 2 bananas, mashed
  • 1/2 c raw honey
  • 1 large egg
  • 1/3 c coconut oil, melted
  • 1 t vanilla extract
  • 1 c shredded zucchini
  • 1 c blueberries, fresh or frozen
1. Preheat oven to 350 degrees Fahrenheit. Line muffin tins with parchment paper liners.2. In medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.3. In large bowl, combine bananas, honey, egg, oil, and vanilla.4. Mix flour mixture into banana mixture. Stir until just combined. Fold in zucchini and blueberries.5. Spoon into muffin tins, about 3/4 full. Bake in oven for 20-22 minutes or until tops spring back when pressed.
Prep time: Cook time: Total time: Yield: 18 muffins

Source: Adapted from Two Peas and Their Pod


No comments:

Post a Comment