Growing up, I was adamant that I did not like veggies infiltrating my breads or muffins. I liked the veggies on their own. I liked the baked goods on their own. But, the two together? Nah. This aversion went on until about two years ago...
That's when my babe asked if I'd make some pumpkin bread. And, being the great girlfriend I am [wink, wink], I whipped up a loaf. After all that work, I felt that I should perhaps at least try it. Taste buds change and all that. I mean, I was even starting to eat mushrooms. Pumpkin bread...psh, that should be a snap, right? Well, lo and behold, I freakin' loved it. Now I've been making up for lost time!
This was one of the first muffin recipes I made using squash. It eclipsed all others to become my absolute favorite muffin recipe! They have such great flavor and texture. Super moist, too. [Ugh, I totally hate the word 'moist' but sometimes it is the only word that'll really do. Anyone else hate it?]
I changed up the original recipe slightly, mostly trying to make them a little bit more health conscious. I swapped in white whole wheat flour and added much less sugar. I can't see the need to add a lot more sugar since ripe bananas are already pretty dang sweet.
adapted from Everyday Food September 2011
Nonstick cooking spray
1 3/4 cups white whole wheat flour
1/2 cup ground flaxseed
1/4 to 1/3 cup lightly packed brown sugar (depending on how ripe your bananas are)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini
1/3 cup mashed ripe banana
3/4 cup milk (I used 1%)
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Lightly coat muffin tin with cooking spray.
2. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon.
3. In a small bowl, whisk together milk, egg, and vanilla. Add zucchini and banana; stir until combined.
4. Add milk mixture to flour mixture; stir until combined, being careful not to overmix.
5. Divide batter among muffin cups. Bake 20 - 25 minutes, or until a toothpick comes out clean.
6. Let muffins cool completely in pan on a wire rack.