That’s it. I felt too bad about the brown butter cream cheese post of earlier this week. Let me redeem myself to your hearts and stomachs with this healthful recipe, which is actually not the worst, and I’ll tell you why.
First of all, it’s a muffin. A perfectly portioned bit of breakfast goodness. Or two bits. You choose.
Second, no refined sugar–honey all the way, baby. Plus, it includes greek yogurt for protein and coconut oil for every health benefit you ever dreamed of, according to my father.
Third, this baked good includes vegetables and fruits, but you can’t even tell. Bananas and applesauce replace the moisture lost from removing the oil.
Fourth, you can add in chocolate chips if you want. Or schmear it with Nutella. Or peanut butter. There is no wrong answer here.
Make sure you spray your muffin liners liberally with non stick spray. I didn’t, and half my muffin was stuck on. However, I froze a lot of these, and when defrosted, they came out of the liners no problem.
Here’s to kicking off the new year right (again)!
Again, I am,
Health Zucchini Muffins
Adapted from Ambitious Kitchen
1 1/2 cups whole wheat pastry flour or regular flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 small to medium ripe bananas, mashed
1 teaspoon melted coconut oil
1/4 cup honey
1 teaspoon vanilla
2 egg whites
1 cup shredded zucchini (I shredded mine in a food processor)
2 tablespoons unsweetened applesauce
1/3 cup nonfat plain greek yogurt
Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray. Do not forget this! I skipped this step, and the consequences were disastrous.
Squeeze shredded zucchini of excess water with a paper towel over the sink.
In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.
In bowl of an electric mixer, combine the mashed banana, oil, honey, vanilla and eggs, mixing until smooth. Add in the zucchini, applesauce, and yogurt, beating until well combined. Slowly mix in dry ingredients until just combined.
Evenly divide the batter into 12 muffin cups. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean. Do not overbake.