Sunday, July 19, 2015

Healthy Blueberry, Banana & Zucchini Muffins

Good morning!

I usually make pancakes on the weekends, but today it is muffins! These muffins have 3 types of healthy produce, honey and maple syrup instead of sugar, white whole wheat flour, and greek yogurt. Healthy and delish! The perfect way to start a weekend morning.


Adapted from: Cooking a la Mel

2 ripe bananas – well mashed
2 eggs
2 tsp vanilla
1/2 cup greek yogurt
¼ cup honey
¼ cup maple syrup
zest of ½ a lemon
1 1/2 cups white whole wheat flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 1/2 cups zucchini, grated

1 1/2 cups fresh blueberries


In a large bowl, beat together the mashed bananas, eggs, vanilla, and yogurt. Add in the honey, maple syrup and lemon zest.
In a separate bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon until well blended.  
Slowly add the dry ingredients to the wet.
Fold in the zucchini and blueberries.

OK, time out. 3 things.
First, Do as I say, not as I do, because I thought I'd try putting the blueberries at the bottom of each muffin cup instead of blending them into the batter.  Terrible idea. it turned out more like a cobbler, not a muffin.  Add them to the batter :)
Second, I have to confess, only half the time do I really mix the dry ingredients separately, and then add them gradually. The rest of the time I totally add them all straight into the wet ingredients, mix the salt, cinnamon etc. into the flour best I can, and then gradually fold it all together. Lazy. Basically turns out the same. 
Third, I used my Vitamix to blend everything, instead of a hand egg beater. Both work great.

Anyway, once you have your batter incorporated, pour into greased muffin tins and bake at 350 degrees for 25 minutes, or until a toothpick inserted into the center comes out clean.

Perfect for breakfast, but also as a snack or dessert!
Happy Weekend :)