Who says healthy recipes can’t be tasty and easy to make? And don’t let the flaxseed in this recipe scare you away. My “I don’t eat muffins, especially healthy ones” hubby ate a bunch of these. Did I tell him they were a healthy version and contained zucchini? No! I’m not stupid! Of course, I served them to him in a dimly lit room so he couldn’t see into the muffin; plus for a guy, they are sort of bite-sized and can be tossed into his mouth whole anyway. 🙂
If you want to have a laugh about my hubby’s first discovery of flaxseed check out this former post. Healthy Banana Granola Bars. If you want to know more about flaxseed, check out Ohh Say Can You Seed. The entire post has some good information about seeds you may want to read if you missed this post previously.
I deemed this day a baking day because the weather had shifted from beautiful 80-degree days to overcast (with the sun peeking out of the clouds occasionally). In Southern California this type of weather was often called “June gloom,” however, it’s May and I’m in Oregon now, so I’ll have to rename this type of day “May gray.” Perfect for baking!
I retrieved a package of my frozen zucchini from last year’s harvest that needed to be used. I’m anticipating a good crop from this year’s garden and want space in the freezer should I need to freeze some of this year’s crop.
My garden angel Cheri supplied us with the BEST plants last year from her greenhouse seedlings that resulted in the biggest harvest of zucchini we’ve experienced in 12 years! We just planted this year’s zucchini (thank you Cheri!) and crossing fingers for another good year.
I really liked this recipe because the scant use of banana – just one for 12 regular sized muffins did not overpower the taste. It blended in as an ingredient which was great. So if you are looking for a strong banana taste in these muffins you’ll have to alter the recipe to add more banana or use banana flavoring.
Mixture ready to be scooped into the muffin tins for baking.
I chose mini muffins this time, but the recipe is structured to make a dozen regular sized muffins.
Just the little bit of oat topping gives these muffins a little sweetness and texture.
A few of these make great pick-me-up after a trip to the gym.
Warm out of the oven, who couldn’t resist just one bite?
I had batter leftover after making 24 mini muffins so decided to make a mini loaf.
The mini muffins or this mini loaf would be perfect served with coffee or tea for breakfast. Or try a slice of the loaf along with a bowl of yogurt and/or fruit. Grab a few mini muffins for a morning snack, or for a nice and easy dessert serve with frozen yogurt and a coffee liqueur. If guests are coming over, I’d be bold and drizzle a limoncello icing (made from powdered sugar and limoncello) over the muffins or loaf for added zing. The icing may disqualify them from the “healthy” category though.
- 1/2 cup regular rolled oats
- 2 tablespoons packed brown sugar
- 2 tablespoons butter, melted
- 1 1/4 cups whole wheat flour
- 1/2 cup all-purpose flour (I substituted oat flour)
- 1/3 cup granulated sugar
- 1/4 cup flaxseed meal
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs, lightly beaten
- 3/4 cup fat-free milk (I used whole milk)
- 2 tablespoons canola oil (I substituted applesauce)
- 1/2 cup finely shredded unpeeled zucchini
- 1/3 cup mashed banana (about 1 small-medium banana)
- Preheat oven to 400 degrees. Lightly coat 24 mini muffin cups with cooking spray, plus one mini loaf pan or 12 2 1/2-inch muffin cups.
- In a small bowl stir together oats, brown sugar, and melted butter. Set aside for topping.
- In a medium bowl stir together next eight ingredients (through baking soda).
- In another small bowl combine remaining ingredients. Add egg mixture all at once to the dry ingredients. Stir just until moistened (batter should be slightly lumpy).
- Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle oat mixture over the batter.
- Bake12-15 minutes for mini muffins and about 30 minutes for the mini loaf pan, 20 minutes or until golden for regular sized muffins.
- Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.
- Option: drizzle with limoncello icing or icing of your choice.