Our garden is going to town.
So much stunning produce straight from my backyard.
As always we have planted more zucchini than is prudent. To add insult to injury we planted the tomatoes in front of the zucchini this year so we can barely get in our garden. It was poor planning.
This means that we don’t get out in it every day like we probably should. There are loads of things to pick but getting past the gate is kinda hard at the moment. I love the tomato plants mind you but we are so not putting them there next year.
Needless to say we are struggling with picking the zucchini before it grows to the size of a baseball bat. In my defense I am confident they are growing overnight. One evening I left a tiny zucchini behind thinking I would pick it the next day. Miraculously I braved the jungle that is the garden the very next day and the stupid zucchini was the size of my arm. Sigh.
Oh well. More zucchini bread for us.
While I love zucchini bread as much as the next person it does have a lot of sugar and oil. I was looking for a healthier option when a friend made muffins very similar to these. The first time I made them they were fantastic but still had a lot of sugar. The second time I cut the sugar in half and they were still excellent.
I am thrilled. Little loves them. No one feels guilty eating them, not even for breakfast.
All around win and a total keeper of a recipe.
Zucchini, Banana, and Flax Muffins (makes about 15)
From Martha Stewart
1 3/4 cups whole wheat flour
1/2 cup ground flaxseed
1/2 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini
1/3 cup mashed ripe banana (about 1 banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line a muffin tray with paper liners. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix). Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.