If you’re laughing and/or wondering why on earth I posted such ugly muffins and sub-par photography…I can’t really blame you. But, SHUSH it up anyway!
I’m on a zucchini mission and these muffins are muffins of insane greatness. Despite their appearance. And my photography.
Don’t get me wrong, I’ll be making them again (and probably very regularly until forever and ever) and could attempt some better photos, but I needed to share them soon. Because maybe you’re in amidst a zucchini paradise/predicament, as well…or maybe because I just wanted to tell you a funny little story about these muffins.
See, my ugly little muffin was actually thrown away by one of Shea’s teachers…because she thought it was moldy. When I went to pick-up Shea one afternoon, she pulled me aside and with a gentle tone, informed me that the muffin I’d sent in Shea’s lunch bag for snack had mold all over and inside of it.
I was stumped for a moment before remembering that these muffins are sinfully ugly…and yes, they could presumably have mold on them and in them…because there is shredded zucchini and plenty of it. But said muffin, was less than 24 hours old – it was surely the zucchini, not mold.
I informed the teacher that these were Banana-Zucchini Muffins…with everything but the kitchen sink in them. I’m certain she felt embarrassed for the misunderstanding. I, however, was proud to send my kid to daycare for the next few days (and then some because I froze a ton of these muffins!) with a green muffin that the teachers were in awe over her eating. The kid LOVES these muffins.
I love them, too – taste-wise and nutrition-wise. Packed with lots of good-for-you food, they’re prefect for a quick, light breakfast or a snack. They’re subtly sweet, so they could even sub in as a little sweet treat. While I added in apricot, coconut, walnuts, and pepitas, feel free to add in whatever you (or your little one(s) prefer). Enjoy!
- 1½ cups mashed bananas (about 3 bananas)
- 2 cups shredded zucchini (about 2 small)
- ¼ cup olive oil
- ¼ cup pure maple syrup
- 1 egg
- 1 Tbsp pure vanilla extract
- 1½ cups whole wheat pastry flour or white wheat flour
- 1 cup old fashioned oats
- 1½ tsp baking powder
- 1½ tsp baking soda
- ¾ tsp salt
- 2 tsp cinnamon
- ¼ cup pepitas
- ¼ cup unsweetened coconut flakes
- ½ cup walnuts, chopped
- ½ cup dried apricots, chopped
- Preheat oven to 350 degrees F. Mist muffin tin with nonstick cooking spray or line with muffin/cupcake papers.
- In a medium bowl, mash the bananas against the sides of the bowl using a fork. Add the shredded zucchini, olive oil, maple syrip, egg, and vanilla; whisk well to combine and set aside.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until well-combined.
- Pour the wet ingredients into the dry and mix until just combined. Gently mix in the pepitas, coconut, walnuts, and apricots.
- Fill muffin wells nearly full and bake for about 25 minutes or until an inserted toothpick is cleanly removed and tops are turning golden. Allow to cook for 5-10 minutes before removing to a cooling rack to cool completely.