Wednesday, June 18, 2008

Banana-zucchini mini-muffins

Pin It Now!
Banana-zucchini mini-muffins

This week I have been trying to have a bit more variety… watermelon has been a big staple with the weather so hot! I made a big batch of my favorite muffins and have been sending them in lunches. We did have to get over a fear of pooping at preschool though, because flaxseed is pretty potent stuff.

1 cup whole wheat flour
3/4 cup oat bran
3/4 cup ground flaxseed
1 Tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup very ripe bananas, mashed
1 cup zucchini, shredded
3/4 cup brown sugar
3/4 cup buttermilk
1 egg
1/2 cup chocolate chips

Mix banana, zucchini, buttermilk, egg and brown sugar. In another bowl mix flour, oat bran, flaxseed, baking powder, baking soda and spices. Add flour mixture to banana mixture and stir until combined. Add chocolate chips and stir gently. Pour into silicon mini muffin pan and bake at 400 degrees for 15 minutes. Freeze muffins in a large freezer bag to use in lunches throughout the month. Makes approximately 24 mini-muffins. Nutrition info per muffin: 106 Calories, 3 grams protein, 19 grams carbohydrate, 3 grams fiber, 3 grams fat.

No comments:

Post a Comment