Random Fri posts are good sometimes, right? They put in a little jazz in between the food porn shots.
Therefore, here we go. I’m telling you 10 random things about me. There’s no rhyme or cause to it!
We blew out the audio speakers on my new car after a month. I’ll go deaf. No biggie.
I actually eat peanut butter from the jar on a daily basis. Don’t even try to judge that right there. That’s true to life.
My dog is usually nicknamed Oscar de La Renta. He’s very pleased. I’m going to purchase him a pink collar shortly. He’ll amount it out.
I have plans to wait culinary college. Someday, somehow! I want to pay off most of my student education loans first. Or win the lottery?
If I wasn’t so into food and food preparation, I’d oftimes be a fitness trainer, doctor, or nutritionist.
I have to confess that I drank close to a wine after my juice cleanse. Do you consider that reversed the cleanse? Meh.
I am dependent on BuzzFeed You should be too.
That new Almond Joy frosting was spooned from the jar last week…. directly into my mouth area. It is advisable to find it and do exactly the same.
Zac Efron and I will get married someday. Obviously.
These zucchini banana muffins? THE BEST MUFFINS EVER! NO SERIOUSLY. EVER.
Remember those zucchini brownies I made last week? Holy fudge those were delicious and sort of got me a wee little bit enthusiastic about zucchini. I’m sure you might have an abundance of zucchini that should be used up, as well!
Anyway I thought that I might as well place them in muffins… you guys know how much I love muffins.
I actually wonder if the muffin man is definitely hiring an assistant? Probs not.
These muffins are incredibly moist from a variety of healthful ingredients: zucchini, applesauce, banana, greek yogurt and handful of coconut oil.
All of these substitutes help with keeping the calories from the muffins in balance which allowed me to add in chocolate potato chips so they experience a little bit indulgent at exactly the same time.
When you bake these, I recommend using whole wheat pastry flour. It’s a lighter whole wheat grains that keeps cooked products light and fluffy. If you can’t find it at the store, I would recommend using a mix of whole wheat grains and all-purpose.
Enjoy these big, soft healthy muffins. They’re fridge friendly and a great way to consume zucchini!
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 small to medium ripe bananas, mashed
1 teaspoon melted coconut oil
1/4 cup honey
1 teaspoon vanilla
2 egg whites
2 tablespoons unsweetened applesauce
1/2 cup mini or regular delicious chocolate chips (I like mini)
Preheat oven to 375 levels F. Line 12-cup muffin tin with cupcake liners and generously aerosol inside of liners with nonstick cooking spray.
Squeeze shredded zucchini of extra water using a paper towel! That is an important stage.
In medium dish combine flour, baking powder, baking soda, and cinnamon; set aside.
In bowl of a power mixer, add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce, and yogurt and defeat once again until well combined. Slowly combine in dry ingredients until just combined. Remember never to over mix the batter – we want moist muffins! Lightly fold in 1/2 glass of chocolate potato chips.
Evenly divide batter into muffin cups. The batter will most likely reach the very best of each muffin liner, but that’s alright – we’re making big muffins! On the other hand you can reduce the size and bake 15 muffins. Bake for 20-25 mins or until toothpick inserted into the middle arrives clean. Enjoy!-
Zucchini banana may be my all period favorite muffin flavour. I can’t wait to try your edition. I’m going to make them on Sunday, most likely by adding walnuts.
Oh, and I’ve become sliiightly obsessed with your strawberry banana coconut chia loaf of bread, (in muffin type). In fact I’m smitten with this recipe.
The flavours, the texture…heck, even the smell! Like a summer treat it is just perfection :).
used regular whole wheat flour. Great!
I followed the formula exactly. So, so excellent. I’ve made 3 batches in the past two weeks!
Mommy and toddler approved!
I’m really excited to try these! Do you consider it would make any difference in structure if I eliminated the delicious chocolate? I am more of a enthusiast of nut products than chocolate in my breakfast baked items and was thinking about subbing in walnuts?
Can’t wait around to try this recipe!
One issue I ran across was that the muffins stuck towards the paper- even though I actually sprayed the cups. Next time I’ll make use of foil liners.
But really delicious- an advisable treat!
This is going to be considered a regular for sure.
I’d imagine substituting delicious chocolate with berries will be just as good.
If you are you looking for more info on almond flour bread stop by the web site.