Zucchini & Banana Muffins

Today I baked. I haven't stress baked in a little while (I've baked for parties, etc, but no "stress-baking") and my mind was racing today so on went the apron. 

I ripped this recipe out of last month's Everyday Food mag (I love me some Martha) and wanted to tweak it a bit. So the adventure began. 

Luckily, I had some help from my trusty assistants who were right at my feet, literally, the entire time. 

Zucchini & Banana Muffins

adapted from Martha Stewart's Everyday Food

*1¾ cups whole wheat flour

*½ cup ground flaxseed

*½ cup light brown sugar

*1 tb pure maple syrup

*2 ts baking soda

*1 ts baking powder

*½ ts coarse salt

*1 ts cinnamon

*½ ts nutmeg

*1½ cups grated zucchini (1 large zucchini)

*⅓ cup mashed ripe banana (I used 1 large banana, and could have used more)

*¾ cup whole milk

*1 large egg lightly beaten

*1 ts pure vanilla extract

1. Preheat oven 350°. Coat standard muffin tin lightly with cooking/baking spray. Mix dry ingredients (flour, flax, sugar, soda, powder, salt, and spices) in a large bowl. Add zucchini and banana and combine. Whisk milk, egg, vanilla, and maple syrup in a small bowl and add to the flour mix and stir until just combined.

2. Use an ice cream scoop to fill your cups about ¾ full. Bake until a toothpick comes out clean ~20 minutes. *With my oven, they were perfect in 17 minutes. Let them cool on a wire rack.

This made 16 muffins for me (Martha said 12!)

 

So incase you have the need for some stress baking, but don't want to blow the diet - these might be the way to go. Healthy, whole wheat, low fat and under 180 calories a piece. 

Enjoy :)