When my kids eat fruit, there are usually leftovers. I cut them up and freeze them. I also give them applesauce pouches which they never fully finish. When I have too much, I make these healthy whole wheat muffins with the leftovers.
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup applesauce
1/4 cup vegetable oil
1/4 cup milk
1 banana mashed (I had cut and frozen the leftover bananas my kids had eaten the week prior. I thawed these in the microwave and mushed them)
1/4 cup honey
2 tsp vanilla
1 zucchini shredded
1/4 cup brown sugar
1 tbsp ground flaxseed (optional, I always add either flax or chia seeds for added nutrition)
Preheat oven to 350 degrees Fahrenheit.
I am the laziest person in the world and my muffins need to be baked quickly. So I just added all the ingredients ungracefully together, mixed and scooped into lined muffin trays. Here you go:
Start off with 2 cups while wheat flour. Add 2 tsp baking powder.
Add 1 tsp cinnamon, 1 tsp baking soda and 1/2 tsp salt.
Add 1/2 cup applesauce and 1/4 cup vegetable oil.
Add 1/4 cup milk.
Add 1 banana, mashed.
Add 1/4 cup honey and 2 tsp vanilla.
Add 1 grated zucchini.
Add 1/4 cup brown sugar.
Add 1 tbsp ground flaxseed.
I mixed all the ingredients with a hand mixer at a low speed. As I said, this is muffin making for the lazy ones amongst us.
Spoon into lined muffin trays. Bake for 15-20 minutes and cool for 5 minutes afterwards.
Dig in! My kids (and I) love them and these muffins didn’t last long. In fact, various mini muffins were missing before I could take a photo of them. They are moist, soft, and delicious and you really don’t miss the egg.
If you want to make the recipe vegan, just substitute the milk with your favourite milk substitute and use maple syrup instead of honey.
This recipe makes 6 large and 18 mini muffins.
This post was written by happygolucky