Zucchini Muffins (Loaded)

07/27/2018
Serves 14 bakery style (giant) muffins
Equipment
box grater
Prep time
20m
Cook Time
35m

The best tasting, most nutritious muffin with the least imaginative name (I know).  Regardless of what you want to call them, these are worth a try.  Each one is a bowl of hearty oatmeal that you can nibble with coffee or have for lunch, covering all food groups and crushing huge health goals with a smile on your face.


Ingredients

  • 4
    overripe bananas, mashed
  • 2 Cups
    grated zucchini
  • 1 Cup
    Greek yogurt (vanilla)
  • 6
    large eggs
  • 1 Cup
    light brown sugar, lightly packed
  • 2 Teaspoons
    vanilla
  • 3 Cups
    all purpose flour
  • 3 Cups
    rolled oats (old fashioned, not instant)
  • 2 Tablespoons
    cinnamon
  • 1 Teaspoon
    salt
  • 2 Teaspoons
    baking soda
  • 1 Teaspoon
    baking powder
  • 1 1/2 Cup
    dried cherries (or raisins, or craisins)
  • 2 Cups
    chopped walnuts

Instructions

  1. Preheat oven to 350 degrees and spray (with non-stick cooking spray) your muffin tins, or line them with cupcake papers.

  2. In a medium sized bowl, mix together mashed banana, zucchini, yogurt, eggs, sugar and vanilla.

  3. In another bowl, mix together flour, oats, cinnamon, salt, baking powder and baking soda.

  4. Stir the wet mixture into the dry mixture until uniformly combined. Stir in dried fruit and nuts.

  5. Spoon into muffin tins. At this point, I like to sprinkle the tops with sanding sugar (large-grain, sparkly, decorative sugar) because it's pretty, because it's easy, and because it adds a sweet crunch on top. You might also want to set some dried fruit aside and sprinkle that on top instead of sugar (which we are kind of trying to avoid around here). In any event, whether they are sprinkled or naked, pop them into the oven and bake until the tops are rounded and spring back against your finger. Allow to cool and enjoy!

Nutrition: Exceptionally good for you. You're welcome!

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