Zucchini, Banana and Coconut Muffins

September 24, 2013

It’s officially fall. Around here, that counts for the calendar date and the change in weather. While I would typically go on about all of the wonderful things about fall, I keep catching myself thinking about this tweet:

So, let’s go straight to the muffins.

I like muffins a lot. Why? Because they’re not only super easy to make—they’re incredibly versatile. Zucchini, Banana and Coconut Muffins are a perfect and shining example.

What makes these muffins so special?

Well, nothing really. It’s a basic muffin recipe with a few additions. But you know what? That’s all you need for a good, solid muffin.

I experimented a little further than usual with the Zucchini, Banana and Coconut Muffins. Part of the flour is replaced with ground flax seed. I also added chia seeds and coconut to the original recipe. The zucchini and banana keep the muffins moist in the most perfect way—they also make it possible to omit butter or oil.


Zucchini, Banana and Coconut Muffins

1 3/4 cups all purpose flour
1/2 cup ground flaxseed
1/4 cup chia seeds
1/3 cup shredded coconut
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 cups coarsely grated zucchini
1 mashed banana
3/4 cup milk
1 egg
1 teaspoon vanilla

Combine flour and the next nine ingredients (through pumpkin pie spice) in a large bowl. Whisk the mixture to ensure everything is incorporated.

In a small bowl combine the remaining ingredients and mix well. Add the wet ingredients to the dry, stirring until just combined.

Divided the batter among 12 lined muffin cups. Bake at 350 for 20 – 25 minutes.

Recipe: Adapted from Martha Stewart

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