Here is a yummy recipe from Martha Stewart! With my own substations of course ;) first is her recipe from
the link above and then I will post the substitutions I made.
Ingredients
Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup ground flaxseed
1 cup lightly packed light-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 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Directions 1. Preheat oven to 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 milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
2. 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.
My subs-
Instead of all purpose flour I used white whole wheat and added a Lil extra milk.
Instead of milk I used almond milk
Instead of sugar I used maple syrup and only used half of what it called for.. Normally would use honey but
since these were mostly something new for Brynna to try we skipped using it this time...
Instead of cooking spray I grease my muffin tin with coconut oil.
Instead of using regular muffin tin, I used a mini muffin tin and cooked them for 20 min.
They were a hit! Jackson ate 6 right away!
I put the rest in a big freezer bag to freeze and pull out for on the go snacks since the baby rice crackers area bit pricey.
I think 15 secs in the microwave would quickly thaw them if you needed.
Cute and mini!
No comments:
Post a Comment