Strawberry Banana Zucchini Muffins

Living in a sorority house is all fun and games until it’s Monday morning, your meal plan doesn’t include breakfast, and all you want are warm muffins to comfort your post-weekend woes. Honestly, I can’t complain because we’ve had some great lunch leftovers recently from egg bakes and quiche that make a solid, protein-packed breakfast, but some days you just want something sweet to grab on your way out the door. Luckily, these muffins are perfect for exactly that, plus they’re full of fiber and protein that will keep you satisfied until lunch!

I adapted this recipe from Ambitious Kitchen’s Skinny Zucchini Banana Chocolate Chip Muffins. I haven’t calculated out all the nutrition info yet, but mine are going to be higher in unsaturated fat, fiber, and protein since I used flaxseed meal in place of whole wheat flour. This makes the muffins quite a bit more dense, but they should keep you fuller for longer so you won’t have to keep snacking through class when your stomach starts rumbling.

What you’ll need:

Wet

1 cup zucchini (shredded)

2 ripe bananas (mashed)

1 tbsp coconut oil

1 tbsp honey

½ tsp vanilla

1 egg

¼ plain nonfat Greek yogurt (I used Fage)

Dry

1 cup flaxseed meal

2 scoops vanilla protein powder

1 tsp baking soda

1¼ tsp baking powder

2 tsp cinnamon

Finishing touches

½ cup diced strawberries

¼ cup dark chocolate chips

  1. Shred the zucchini with a cheese grater and remove excess moisture. This is essential so your batter doesn’t get too watery and can be done by squeezing the shredded zucchini in a cheesecloth or between multiple layers of paper towels.
  2. Combine the zucchini and the rest of the wet ingredients in a large bowl and mix until there are no large lumps of banana.
  3. In a smaller bowl, mix together the dry ingredients.
  4. Add the dry ingredients into the larger bowl of wet ingredients and mix until there is a uniform consistency throughout.
  5. Fold in the “finishing touches” gently because you don’t want to mash the strawberries!
  6. Before baking, you’ll really need to spray the muffin liners with cooking spray! It seems redundant, but I’ve learned from disappointing experience that this is a crucial step.
  7. Fill 12 muffin liners about 3/4 full of batter and equally distribute whatever you have left over on top.
  8. Bake at 375° for 24-28 minutes, checking with a toothpick to see if they’re done. Since the flaxseed meal is darker than regular flour, it’s hard to determine if the muffins are turning golden brown on top, so make sure the toothpick comes out clean before enjoying them.

I know summer is really at its end, but hopefully you can still find some seasonal zucchini and strawberries! This weekend I have full intentions of hitting up the Dane County Farmer’s Market on the capitol square with some friends (check out @haileyelizabeth_healthyeats). Sadly I don’t have access to the house’s kitchen, so I won’t be eating these muffins any time soon. But if you make a batch, send me a pic and know I’ll be living vicariously through you!

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