Tuesday, April 3, 2012

Mighty Muffins




Mighty Muffins

Makes 12 mini-muffins or 6 larger muffins
  • 1.25 cups whole wheat flour
  • 1.25 tsp baking powder
  • 0.75 tsp baking soda
  • a pinch of sea salt
  • a large dash of cinnamon
  • 1/2 cup shredded zucchini, with peel
  • 1 medium carrot, shredded
  • 1 medium, ripe banana, mashed
  • 4 pitted prunes, chopped into small pieces
  • 1 generous tbsp almond butter or other nut butter
  • 0.25 cup unsweetened almond milk or other non-dairy milk
  • cooking spray or Earth Balance, for greasing
Preheat oven to 350 degrees. Grease a muffin pan and set aside. Combine shredded zucchini, shredded carrot, mashed banana, prunes, almond butter, almond milk, and cinnamon in a mixing bowl. Stir until ingredients are well combined. In a separate mixing bowl, combine flour, baking powder, baking soda, and sea salt. Add the dry ingredients to the wet ingredients in three batches, stirring in between until completely combined. Spoon the batter into the muffin pan, filling the 12 wells hallways for mini muffins or filling 6 of the wells to the top for larger muffins. Bake 18-20 minutes for mini-muffins, or 20-22 minutes for larger muffins. Use the toothpick check to check if the muffins are done. 




2 comments:

mcsimpson960 said...

We made these (for dinner lol). They are so good! very moist. we didn't have zucchini so we used butternut squash instead. it tasted a bit like carrot cake. a little earth balance on it made them absolutely heavenly!

Lilly Hippel said...

Yay! I'm so glad you tried them. I don't think they were sweet enough for Jacob but I thought they were just right.