Last night was Pinterest Project attempt #1, and I have to say it went really well! It was quite the adventure, as I ended up spilling a whole cup of brown sugar all over the kitchen floor and got flour everywhere, but that’s part of the process, right? Also my lovely roommate Julia helped and she took the photos featured in this post!
I often pin a variety of recipes, but I always like to pin recipes that appear to be on the healthier side or use a lot of my favorite ingredients. It’s always a plus when a recipe has a simple method as well. I decided to try these muffins not only because it was a fairly simple recipe, but because I thought they might make a good on-the-go breakfast for my roommates and me on the way to our various summer jobs.
The muffins turned out well and are very delicious (if I do say so myself)! They’re a bit denser, probably due to the flaxseed. The banana and zucchini help to make these muffins very moist, and they’re not too sweet which makes them perfect for breakfast or for a midday snack. They’re easy to make too, which is an added bonus! I will definitely be making these again, I’m happy to say that the first Pinterest Project was a success.
I used this Martha Stewart recipe, which I have also replicated directly below.
- Nonstick cooking spray
- 1 3/4 cups of all-purpose flour (spooned and leveled)
- 1/2 cup ground flaxseed
- 1 cup lightly-packed brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups coarsely grated zucchini (from one large zucchini)
- 1/3 cup mashed ripe banana (from one large banana)
- 3/4 cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
1. Preheat oven 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together egg, milk, and vanilla extract. Add milk mixture to flour mixture and stir until combined (do not over mix).
2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Let muffins cool completely in pan on wire rack, about 30 minutes.
*I baked my muffins for only 20 minutes, which seemed to be plenty of time, but it depends on how hot your oven runs, so I would start with 20 and then go from there.