1 ¾ C. whole wheat flour
½ C. quick rolled oats*
¼ C. flax seed meal
1 tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice
2 C. shredded zucchini (skin and flesh, no seeds)**
1/3 C. almond milk +1 Tbsp. apple cider vinegar
½ C, plain, no sugar added apple sauce
1 very ripe banana, mashed***
1 tsp vanilla
¼ C. oil****
¼ C. honey (or whatever other sweetener works for you).
- Mix almond milk and cider vinegar. Let stand while you prep other ingredients.
- Pre-heat oven to 350 degrees.
- Mix dry ingredients (the first 7) in one bowl.
- Mix wet ingredients (everything but the zucchini) in a separate bowl.
- Add zucchini to the dry ingredients and toss until the veggies are coated.
- Add wet ingredients to the dry. Stir until just combined.
- Grease a 12 cup muffin pan with non-stick spray. Divide batter between the muffin cups. The cups should be full but not overflowing.
- Bake at 350 for 20-25 minutes until a knife inserted comes out clean.
- Remove muffins from tin to cool on a cooling rack.
I adapted this recipe from one I found online and subsequently lost. I’ve changed it significantly enough to not feel guilty about the lack of credit.
* I used quick rolled oats because it’s what I had, and I was going for flavor as much as texture. You can use regular rolled oats, or put your rolled oats in the blender and pulse them a time or two.
** The second time I made these I used about 1.5 cups zucchini and one grated carrot. These would be equally good with all carrot or all zucchini.
*** I put my too ripe to eat bananas in the freezer, peel and all. When you take them out and thaw them, instant banana goo goodness. Trick learned from the pastry chefs at Milk Bar by David Chang.
**** pick your poison here. I used vegetable oil once, and olive oil the second time. Coconut would work fine too. I like the fruitiness of olive oil in vegetable quick bread.