I'm just gonna go ahead and warn you now; there will be many-a-squash recipe on the blog in the next few weeks. Squash season is in full swing which means three for a dollar at the Farmer's Market on Saturday. How could I not come home with three squash (squashes?) every week?
These muffins came out better than expected and as crazy as it may sound I think they taste better with time. The room temperature one I ate for breakfast this morning was even tastier than when they first came out of the oven a couple days ago. Go figure. These muffins are made with no added oil, no white sugar, no white flour, no eggs and no butter. They are made with fruit, veggies, nuts, whole wheat flour, almond milk and chia seeds.
Zucchini Banana Nut Muffins
Lightly adapted from this recipe.
- 1 3/4 Cup Whole Wheat Flour
- 1/2 Chia Seeds
- 1 Lose Cup of Vegan Brown Sugar (approximately 2/3 cup packed)
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- Pinch of Sea Salt
- 1 Teaspoon Ground Cinnamon
- 1 Cup Grated Zucchini
- 2 Overripe Bananas, Mashed
- 1 Cup Almond Milk
- 1 Tablespoon Pure Vanilla Extract
- 3/4 Cup Chopped Pecans (or Walnuts)
Makes 12 muffins.
Preheat oven to 350 degrees. If you're not using muffins liners, lightly grease muffin tin.
Combine flour, chia seeds, brown sugar, baking soda, baking powder, salt and cinnamon in a medium bowl. In another medium or large size bowl, grate the zucchini and mash the bananas. Mix in the almond milk and then the pecans. Add the dry mix to the wet mix, do not over mix. Spoon or pour the batter into the muffin tins. Bake for 25-30 minutes or until the muffins feel firm, with little give with pressed down lightly. Allow to cool before consuming. Enjoy them plain or however you like. I like mine topped with peanut butter.
What's your favorite summer squash?
What's your favorite way to enjoy it?