Flourless Banana Blender Muffins

IMG_5595A long time ago, in August 2012 to be exact, I posted a recipe for Secret Ingredient Brownies. They were thick, chocolatey, chewy, and fudgey, and I doubt anyone would have been able to guess what the secret ingredient was if I hadn’t told them (or, um, if they hadn’t just looked at the recipe). Two years later, for my birthday, I made a Silken Chocolate Fudge Pie that also included an unlikely ingredient, and my entire family basked in the glory of its deliciousness. When I finally spilled the beans to my taste-testers and revealed that their brownies contained black beans and their chocolate cream pie contained soybeans in the form of tofu (no puns intended, I promise), they were utterly shocked. It proved to me that just because an ingredient sounds strange, doesn’t mean it won’t taste fabulous in the final product!IMG_5592

If you think about it, almost all ingredients would sound strange if we weren’t accustomed to them. For instance, look at an egg: a slimy, shell-surrounded substance that is designed to incubate a growing chicken embryo. Flour is made from a grass-like plant that, by itself, looks about as appetizing as a pond weed, and butter comes from a liquid that squirts out of a cow, evolutionarily intended for its offspring. Yet, when we see eggs, flour, and butter listed in a recipe for chocolate-chip cookies, they don’t seem strange in the least. Socialization is a powerful thing indeed. And sorry if I made you nauseous.IMG_5585

The ingredients in these Flourless Banana Blender Muffins may seem a little strange (yes, I’m talking about you, garbanzo beans), but they all culminate into some of the tastiest little muffins around. These are NOT the fluffy, bread-like muffins that most of us are used to–again, their unusual texture requires some out-of-the-box thinking. They are moist, dense, and full of banana flavor, and their texture almost reminds me of cookie dough. I highly recommend eating these muffins chilled! They’re sweet but not too sweet, and work well as a breakfast, snack, or dessert.

Since these muffins are made in a blender (or food processor), they require minimal preparation work. Just measure out your ingredients, toss them all into the blender, and blend away! You’ll have a hard time keeping your fingers out of the batter, but don’t eat too much because this recipe only makes about 9 muffins. I only had one ripe banana on hand, or I definitely would have doubled it (hint: you should definitely double it).IMG_5596

For those of you who are worried about baking muffins with garbanzo beans, I, for one, could not taste a trace of beans in the muffins. It might even be fun to quiz people on what they think the secret ingredient is…I highly doubt that they’ll be able to guess! Have fun experimenting with these muffins–you can add nuts, chocolate chips, dried fruit, or anything else that sounds good. I promise I won’t judge your ingredient choices, since I just preached to you about being open-minded. Be as open-minded as the person who first decided it would be a good idea to drink the fluid intended for baby cows! Or be a little less open-minded than that, and just throw some walnuts into your banana muffins. It’s totally up to you. 😉IMG_5604

Flourless Banana Blender Muffins

Yield: about 9 standard-size muffins

1/2 cup quick-cooking oats (40g)

3/4 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1 very ripe banana (120g)

1 can garbanzo beans, drained and rinsed (250g)

1/4 cup peanut butter

1/4 cup agave nectar, maple syrup, or honey

2 teaspoons vanilla extract

Chopped nuts or chocolate chips for sprinkling (optional)

Directions:

Preheat oven to 350 degrees F. Grease or line 8-9 muffin cups (I used a 12-cup tin and just left three empty).

Place all ingredients in a blender or food processor. Blend until smooth, scraping down the sides with a rubber spatula as needed. Divide the batter among the prepared muffin cups, and sprinkle with nuts or chocolate chips if desired.

Bake the muffins for 20 minutes, or until the tops are firm to the touch (they will look under-done, and that’s okay). Cool for 10 minutes in the muffin tin, and then remove to a wire rack to cool completely.

Store leftovers in an airtight container in the refrigerator.

Recipe adapted from Chocolate Covered Katie

Advertisements

Lemon Poppy Seed Muffins

IMG_5457When I was in sixth grade, my class took an overnight field trip to a recreation camp in a nearby area of Washington. We hiked through the woods, braved the climbing wall, swam in an outdoor pool, and played way too many games of B.S. (“Bubble-Scrub” was the chosen sixth-grade euphemism for that card game at the time) while sitting cross-legged on the cots in our little cabins. I’m not sure how much our teachers and parent chaperones enjoyed what was essentially a two-day sleepover with more than sixty pre-teens, but we sure had a fantastic time. IMG_5452

One of the best parts about the camp was its food. We ate in a large dining room, and whenever a table wanted more of a certain dish (pot roast, roasted red potatoes, dinner rolls), they just had to hold up the empty bowl or basket and a waitstaff would quickly replace it. My peers and I were enthralled at this magic, and it made enough of an impression for me to still remember the menu almost a decade later.IMG_5453

Somehow, the subject of this particular field trip came up over dinner the other night, and my dad (who happened to be one of the ever-patient middle school teachers on the trip) was in awe that I remembered everything we ate. He always teases me for remembering the details of my past birthday parties, what toys I got each Christmas of my childhood, and what we had for dinner seven years ago. I suppose my crazy memory is just another trait of my foodie self–I have always loved good food, and considering the amount of time I spend thinking about past meals, it makes sense that they have pretty well-worn paths in my memory. Some might think it’s ridiculous that I can recall what we had for dessert on the night of my sixth-grade field trip, but it’s just who I am.IMG_5476

Speaking of dessert at my field trip in 2006 (sorry that it took me three paragraphs to get to that point), what we had was lemon poppy seed cake. Unlike all the other components of the meal, there were no seconds (or thirds, or fourths) on dessert, and each of us got only one thick slice, drizzled in a lemony glaze. It was fantastic, and reinforced my love of lemon poppy seed baked goods. I have always loved lemon anything, especially in the spring and summer months. When my mom mentioned that she needed to bring a baked good to a PTA meeting the other day, I quickly volunteered to supply muffins. In an attempt to conjure up some bright spring vibes (we’ve had gray skies and drizzle lately), I opted to make lemon poppyseed muffins. With their fresh citrus flavor and tender crumb, they are sure to brighten up anyone’s day. The poppy seeds give these lemon muffins a wonderful little crunch, and the sour cream adds moisture and just the tiniest hint of tang. Who knows, these muffins might even be good enough to stay at the forefront of your memory for years to come! Enjoy. 🙂 IMG_5479

Lemon Poppy Seed Muffins

Yield: 12 standard-size muffins

2/3 cup granulated sugar

Zest and juice from 1 large lemon

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream (or Greek yogurt)

2 large eggs

1 teaspoon vanilla extract

1/2 cup unsalted butter, melted

2 tablespoons poppy seeds

Directions:

Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with cooking spray. Set aside.

In a large bowl, combine the sugar and lemon zest with your fingertips until the sugar is moist and fragrant. Whisk in the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the sour cream, eggs, vanilla, melted butter, and lemon juice until well-combined. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until no flour streaks remain. Fold in the poppy seeds.

Divide the batter among the muffin cups, filling about 3/4 of the way. Bake for 18-20 minutes, or until an inserted toothpick comes out clean and the muffin tops spring back when lightly pressed. Cool the muffins for 5 minutes in the tin before removing to a wire rack to cool completely. Store leftovers in an airtight container at room temperature.IMG_5458

Recipe adapted from Brown Eyed Baker

Banana Flaxseed Muffins

muffins1At the beginning of each October, my university has a so-called “fall break” which is actually nothing more than a 3-day weekend. I’m totally on board with the idea of this mini-vacation, but its actual application seems pretty half-hearted. If you’re going to call it a break, make it a break! Three days was just long enough for me to make the 7-hour journey home, collapse into relaxing familiarity for 40-some hours, and then tear myself away to drive all the way back to school. It felt more like a teaser than anything else, especially for a homebody like myself. Still, I’m grateful for my brief recharge at home, and I need to keep reminding myself that relaxation often morphs into boredom after too many days. Okay, maybe not 2 measly days, but let’s stay positive!

One of my projects during my time at home was to re-stock the freezer with easy grab-and-go breakfasts for my mom. She’s not exactly a morning person, and I know for a fact that breakfast is virtually the last thing on her mind as she gets ready for work. You know someone like that, too? Good. Make them these muffins!muffins2

These Banana Flaxseed Muffins are perfect for a quick, healthy breakfast. I like to make a full batch ahead of time and store them in the freezer for those busy mornings. They can be made gluten-free, but you can also use a mixture of whole wheat and all-purpose flour if gluten isn’t an issue. Unlike so many muffins that are basically frosting-less cupcakes, these are full of healthy ingredients to give you an energy boost without the crash. Bananas serve as the main sweetener, and they also lend the muffins a soft, moist texture. Flaxseed brings in some heart-healthy fat, and warm spices give the muffins extra flavor. You can even make them vegan by using agave nectar and soy or almond milk!

I love knowing that my mom now has a few weeks’ supply of muffins for breakfast, settled right next to the chili I made for my dad (which he will most likely not eat for breakfast, just so we’re clear). I’m sure they’re capable of fending for themselves (after all, they managed just fine until I came along) but I also know how much they miss my cooking and baking! Make your own friends and family happy by baking them a batch of these Banana Flaxseed Muffins. There’s nothing like a pre-made, homemade, healthy, on-hand breakfast to show them that you care!muffins4

Banana Flaxseed Muffins

Makes one dozen standard-size muffins

1 & 3/4 cups gluten-free flour blend (or all-purpose flour)

1/2 teaspoon xanthan gum (if using gf flour)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 medium ripe bananas, mashed

1/2 cup milk (I used soy milk)

1/4 cup vegetable oil

1/4 cup agave nectar or honey

1 teaspoon vanilla extract

3 tablespoons ground flaxseed

Directions:

Preheat oven to 400 degrees F. Line or grease a 12-cup muffin tin and set aside.

In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a smaller bowl, whisk together the mashed bananas, milk, oil, agave, vanilla, and flaxseed. Using a rubber spatula, fold the wet ingredients into the dry ingredients just until no flour streaks remain. Scoop the batter evenly into the muffin tins.

Bake for 5 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 13-17 minutes, or until an inserted toothpick comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack.

(Recipe adapted from Anecdotes and Apples)

Loaded Morning Glory Muffins

IMG_3396Another good name for these muffins would be Everything-but-the-Kitchen-Sink Muffins. I’m not quite sure who came up with that phrase to describe recipes that are full of add-ins, but I just like the sound of it. I suppose the phrase could have been everything-but-the-oven-door or everything-but-the-moldy-cheese, but someone chose “kitchen sink.” I can’t say it makes much sense, but people get what you’re talking about and it’s a lot more fun to say than “muffins filled with a whole bunch of stuff.” However, just in case someone out there read the title and got confused and pictured a batch of muffins made with dirty sink-water or something, I stuck with Loaded Morning Glory Muffins, which also has a nice ring to it. Very glorious-sounding, I’d say. And so concludes the end of my unnecessary thought process.

These muffins are based off of the infamous Morning Glory muffin…you know, those bakery muffins that are the size of your head and lumpy and brownish and full of peculiar objects? The the kind of muffin that your mom always chose and offered you a bite of, leading you to politely shriek “no, thank you!” while stuffing your face with your favorite blueberry-cream cheese muffin? You know those ones?

IMG_3393Needless to say, Morning Glory Muffins never much appealed to me throughout my childhood but now I can’t get enough! They’re packed full of carrots, zucchini, shredded coconut, dried cranberries, chopped apple, applesauce, flaxseed, and nuts (although I left those out in my version for no good reason other than not having any). I’ve seen some recipes that include diced pineapple as well, but I figured I had to stop stirring things in at some point. Not to mention that I didn’t have any pineapple, either.

Basically, my Morning Glory Muffins are a meal in themselves. The carrot, zucchini, apple, oil, and buttermilk come together to keep the muffins super soft and moist, and every bite is loaded with texture. They aren’t exactly health food, but compared to many muffins (ahem, blueberry-cream cheese muffins of my past) they’re not too shabby. I mean, as long as whole wheat flour, heart-healthy fats, fruit, and even vegetables are in there you can claim to be eating a healthy snack. I’ll totally back you up. 🙂IMG_3403

Loaded Morning Glory Muffins

Makes 18-20 standard-sized muffins

1 cup all-purpose flour

1 cup whole wheat flour

1 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs (I used 2 eggs + 1 “flax egg” made w/ 1 Tbs ground flaxseed mixed with 3 Tbs water and left to sit for 5 minutes)

1/3 cup vegetable oil

1/3 cup unsweetened applesauce

1/3 cup buttermilk

2 teaspoons vanilla extract

1 medium apple, finely diced

2 cups shredded carrots (I used a mix of carrots and zucchini)

1/2 cup shredded coconut

1/2 cup dried cranberries or raisins

1/2 cup chopped nuts (optional)

Directions:

Preheat oven to 350 degrees F. Grease or line muffin tins and set aside.

In a large bowl whisk together the flours, sugars, baking soda, salt, and cinnamon. In a smaller bowl whisk together the eggs (and flaxseed mixture, if using), oil, applesauce, buttermilk, and vanilla until smooth. Pour the wet ingredients into the dry and stir just until combined.

Fold in the chopped apple, shredded carrots/zucchini, coconut, cranberries, and nuts. Scoop the batter into the prepared muffin tins, filling 3/4 way. Bake for 18-22 minutes or until an inserted toothpick comes out clean.

Let the muffins cool in the tins for 10 minutes, then carefully move to a cooling rack. Store in an airtight container at room temperature.

Blueberry-Vanilla Bean Muffins

IMG_3098Once upon a time, I baked a beautiful batch of Blueberry-Vanilla Bean Muffins. I used my favorite blue flowery muffin liners, selected the prettiest muffins (not without a touch of mother-like guilt for the rest of the still-beautiful-in-their-own-way rejects), and coerced my favorite photographer into capturing them on camera. My favorite photographer and I happen to share a home, birthday, and set of parents, which makes picture-taking quite convenient. We have a great system, Sam and I: I bake delicious treats, Sam takes pictures of them, and then he is paid in baked goods. Pretty much a win-win situation.

So, these muffins began just like any other recipe for my blog. Bake, cool, photograph. But then trouble happened. A few days after taking the pictures I started a new blog post, typed up the muffin recipe, and asked Sam for the SD card with the blueberry muffin pictures on it.

“What muffins?” That was the first clue that something was not right. “Ohhh, those muffins. That was a while ago, wasn’t it?” Well yes, I supposed it was. He looked. And looked. And looked. To no avail. Finally we admitted defeat….the beautiful blueberry muffin photos were no more. 😥

It turned out that Sam had taken pictures for a wedding the day after photographing the muffins, and somehow his camera card had cleared itself and stored the wedding photos over the muffin ones. Too bad, so sad. But seriously. I went along with a different post (luckily I was ahead of the game and had a different treat ready to go) but I didn’t forget about the muffins.

IMG_3106

I knew that I must share them with you. So unfortunately, I had got to make them again. Guess it wasn’t so bad after all, since I ended up with another batch of fabulous muffins! Plus it gave me a chance to make a few little adjustments. The first time around, I found myself out of vanilla extract halfway through the recipe. Usually whenever this happens I cry a little inside since I’m a firm believer that vanilla is always ALWAYS necessary, but this time I remembered the trillion-dollar Madagascar vanilla beans hidden away in my pantry. I had been planning on using them for an extra-special recipe, but then I thought about it and decided that life is too short to let the vanilla beans hide away in a cupboard waiting for the perfect occasion. Every occasion is perfect; every recipe is special! (Please excuse the cheesiness.) In short, I used those vanilla beans and I used them good!

Back to the muffin adjustments…even though the second time I made them I had plenty of vanilla extract, I kept remembering how wonderful the first batch was with the vanilla bean seeds. There’s something so alluring about those little black flecks mixed into thick batter, and they add such incredible flavor. I still had half a bean left over from the original muffins so I scraped it clean and added those seeds right into the mixture! For the second batch I also reserved 1/2 a cup of blueberries to sprinkle on top right before baking so that they weren’t covered up with batter. I like to really see those dark juicy berries on top of the muffins, you know? Makes them more eye-catching.

All in all, I guess it wasn’t so bad to have all the first pictures erased. These muffins are totally worth making again and again. They’re some of the best darn blueberry muffins I’ve ever had…perfectly soft, sweet, moist, vanilla-y (if that’s even a word), and of course bursting with fresh blueberries. Now that I think of it, Sam’s word is the only evidence I have for the mysterious wipe-out of those first pictures…could it be that he was willing to tell a little white lie if it meant getting to eat more blueberry muffins? Perhaps we’ll never know.

IMG_3090

Blueberry-Vanilla Bean Muffins

Makes 15-16 standard-size muffins

3 cups all-purpose flour

1 Tbs + 1 tsp baking powder

1/2 teaspoon salt

2 large eggs, at room temperature (place in a bowl of warm water for 5 minutes to bring to room temp if you’re short on time)

1 cup granulated sugar

1 cup buttermilk

1/2 cup vegetable or canola oil

Seeds from half of a vanilla bean (or substitute 1 teaspoon vanilla extract)

1 & 1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)

Extra sugar, for sprinkling

Directions:

Preheat oven to 425 degrees F. Grease or line 15-16 cups in a muffin tin and set aside.

In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. In a medium-sized bowl, whisk together the eggs and sugar until smooth. Whisk in the buttermilk, oil, and vanilla beans (or vanilla) into the egg mixture until well-combined.

Pour the wet ingredients into the dry and stir gently, just until no flour streaks remain. Be careful not to over-mix! Batter will be thick and slightly lumpy. Fold in the blueberries, reserving 1/2 cup.

Evenly spoon the batter into the prepared muffin tins, filling almost to the top (again, you will have 15-16 muffins). Top with remaining blueberries and sprinkle with coarse sugar if desired. Bake for 5 minutes, then decrease the oven temperature to 375 degrees and bake for an additional 13-15 minutes. When the tops bounce back lightly when touched and an inserted toothpick comes out clean, take the muffins out of the oven.

Let the muffins cool for 10 minutes in the tin, then carefully remove to a cooling rack. Enjoy immediately or store in an airtight container for up to 5 days.

(Recipe adapted from Sally’s Baking Addiction)

Flourless Chocolate-Peanut Butter-Banana Muffins

IMG_0388First of all…Happy 2nd Anniversary to Emma’s Baking Addiction! I can’t believe that two years ago I sat down and created a WordPress account with no idea what I was doing. Sometimes I still feel like I have no idea what I’m doing, but it’s been fun 🙂

These muffins were made with my mother in mind. My poor gluten-free, dairy-free mother, who has to watch as piles of cookies, ice cream, brownies and other taboo treats fill our kitchen, knowing she can’t have them. She never complains, not once, but I try to make sure that I create a fair share of gluten-free, dairy-free baked goods as well.

IMG_0392

The last mom-friendly treats I made were these awesome little energy balls, but they were eaten up in approximately 12 seconds, give or take a couple days. The problem with gluten-free treats is that they are also accessible and perfectly acceptable to the gluten-eaters in the house, and unless I clearly label treats as being “FOR MOM” (or hide them), they disappear way too quickly. Which is why, after the last three blog posts centered around cookies and ice cream, it was time to make these muffins.

IMG_0387

What these muffins do have: peanut butter, chocolate, & banana (one of the ULTIMATE flavor trios), heart-healthy flaxseed, and a handful of other healthy ingredients. What these muffins do not have: FLOUR, gluten, dairy, or more than two tablespoons of refined sugar. What these muffins require: a bowl, a spoon, a muffin tin, and some measuring cups. That’s it! They don’t require worrying about over-mixing (which can create tough muffins, but ONLY if there’s gluten involved) or dirtying up a million little bowls and spoons. Easy as cake muffins!

IMG_0398

IMG_0395

 

 

 

 

 

 

 

 

 

The best part is that, despite their considerably healthy list of ingredients and their lack of flour, these muffins are not lacking in flavor or texture! They have a wonderful soft, dense-yet-springy texture and are smooth and rich. The peanut butter/chocolate/banana flavors really shine through, and the muffins are full of flavor but not overly sweet. They were a huge hit in our house for both the gluten-free eater (my mom) and all the other eaters. They were so popular, in fact, that I had to take my mother aside and let her in on my little secret: I had snatched a few muffins from the communal container and hidden them away in a tupperware in the freezer. That way she could snack on them whenever she saw fit, safe from all other muffin-eaters. If you feel the need to hide away a few of these muffins for yourself, you won’t see me judging you!!

IMG_0398

Flourless Chocolate-Peanut Butter-Banana Muffins

1 cup mashed banana (from about 2 medium-large bananas)

1 cup creamy peanut butter

1/4 cup honey or agave nectar

2 tablespoons brown sugar

1/3 cup unsweetened cocoa powder

2 large eggs

1 tablespoon ground flaxseed (optional)

2 teaspoons vanilla extract

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips (optional)

Directions:

Preheat oven to 425 degrees F. Grease or line a 12-cup muffin tin.

Mix together all of the ingredients in a large bowl until well-combined. Divide evenly among muffin cups, filling about 3/4 of the way. Bake for 5 minutes, then decrease oven temperature to 350 degrees. Bake for an additional 10-15 minutes, or until the muffin tops spring back when lightly touched and an inserted toothpick comes out clean.

Cool in the muffin tins for 15 minutes, then run a knife around the edges of each muffin and carefully remove to a cooling rack. Store the muffins in an airtight container for up to 5 days.

(Recipe inspired by Averie Cooks and Detoxinista)

Whole Wheat Zucchini Chocolate Chip Muffins

IMG_8156Is anyone else out there in utter shock that it’s already August? The sun is setting just a bit later every night, the first ripe blackberries of the season are appearing on the wild bushes all over my island, and yesterday I came home from a two-day trip to find my vegetable crisper overflowing with zucchini. It’s common knowledge that this is the time of year when every garden-owner is up to their ears in zucchini. Although my family doesn’t have a garden of our own we happen to be the lucky neighbors of a fantastic (and generous) gardener who likes to share. And who happens to be up in her ears in zucchini, of course. Works for me!

IMG_8157

While I love zucchini in many of its savory forms, including stuffed zucchini, grilled zucchini, roasted zucchini, you name it, I am of course partial to using it in my baking. It adds so much moisture, texture, vitamins and nutrients to baked goods without making them taste like a salad, and it’s so easy to use. Just pull out your cheese grater (or food processor) and shred away. Shredded zucchini can be frozen for later use, which is a definite plus for those overwhelmed zucchini-growers, but my zucchini stock never makes it that far. Not with my baking addiction being as it is.

IMG_8161

IMG_8170

 

 

 

 

 

 

 

 

First up on the zucchini list were Whole Wheat Zucchini Chocolate Chip Muffins. Usually when I make muffins (with a few exceptions, of course) I like to make them relatively healthy so that I can feel just a bit less guilty while serving them for breakfast. So naturally, there’s nearly a cup of chocolate chips in this recipe. Hah. But aside from the much-needed dose of dark chocolate (which I totally condone, even at breakfast), these are nearly guilt-free. They contain NO butter or oil, instead relying on applesauce, eggs, and zucchini to keep them moist and hold them together. There’s only 1/3 cup of refined sugar in the whole batch, and the nutritional content is boosted further with the addition of whole wheat flour and, of course, zucchini. Orange zest and cinnamon serve to give the muffins wonderful flavor in a healthy way, and while these are plenty sweet they taste like real food, not like the sugary cupcakey muffins that so many of us are used to.

IMG_8173

If you need a way to use up a bit of zucchini, definitely add these to your list. I mean, who wouldn’t want to eat zucchini in the form of a tender, flavorful, considerably healthy muffin containing a hint of fresh orange zest and warm cinnamon? And did I mention that every bite contains rich dark chocolate? That alone should have you running to the kitchen right now!

Whole Wheat Zucchini Chocolate Chip Muffins

Makes about 12 standard-size muffins or a 9″x5″ loaf*

2 cups white whole wheat flour (or 1 cup all-purpose and 1 cup whole wheat)

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/3 cup brown sugar, lightly packed

1 teaspoon grated orange zest

1/3 cup honey or molasses (I used a mixture of both)

1/2 cup unsweetened applesauce (or vegetable oil)

2 large eggs

1 teaspoon vanilla extract

2 cups shredded, unpeeled zucchini (from about 1 medium zucchini)

3/4 cup dark chocolate chips

Directions:

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray well with baking spray.

In a small bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.

Place the brown sugar in a medium bowl. Add in the orange zest and use your fingers to incorporate it into the sugar. When the mixture is well-combined and fragrant, whisk in the honey or molasses, applesauce, eggs, and vanilla until smooth. Gently stir the flour mixture into the wet ingredients, mixing just until no flour streaks remain. Stir in the shredded zucchini and chocolate chips.

Scoop the batter into prepared muffin cups, filling each about 3/4 of the way. Bake for 20-24 minutes or until tops bounce back when touched and an inserted toothpick comes out clean. Let the muffins cool for 5 minutes in the tins, then remove to a cooling rack. Store leftover muffins in an air-tight container at room temperature.

*To make zucchini bread, pour the batter into a greased and floured 9″x5″ loaf pan. Smooth the top and bake for 50-60 minutes or until an inserted toothpick comes out clean. Cool for 15 minutes before inverting onto a cooling rack, then allow the bread to cool completely before slicing.

(Recipe adapted from King Arthur Flour)