*For more healthy recipes like this, please check out my new blog Citrus & Gold
No oil, no butter. Just a whole lot of goodness.
My friend Nitzan shared this recipe with me from Martha Stewart and I made a couple of tweaks to the original recipe and also made it vegan! Oh my god, I’ve already eaten 2 of these and don’t feel like stopping.
Maybe next time I’ll use Bob’s Red Mill oat flour to make it whole grain and gluten free.
Servings: Makes 12
Prep time: 10-15 mins
Cooking time: 20-25 mins
Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup chia seeds
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana or 2 small ones)
1 cup almond milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, chia seeds, brown sugar, baking soda, baking powder, salt, and cinnamon. In a small bowl, mix together almond milk, and vanilla, zucchini and banana. Add the wet mixture to flour mixture and stir until combined (do not overmix).
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.
Voila! So tasty and pretty healthy 🙂
If you like this recipe be sure to check out my recipe for Vegan Chocolate Muffins. Similar ingredients, just a whole lot of chocolatey goodness.