
Ingredients:
-
Nonstick cooking spray
-
1 3/4 cups all-purpose flour (spooned and leveled)
-
1/2 cup ground flaxseed
-
1 cup lightly packed stevia* or organic 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 (from 1 large zucchini)
-
2 mashed ripe banana
-
3/4 cup vanilla almond milk*
-
1 large egg, lightly beaten
-
1 teaspoon pure vanilla extract* = changes to the recipeHow to Bake:
- Step 1:Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. 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).
-
Step 2:
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.
Cook's Note: Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
No comments:
Post a Comment