Tuesday, August 25, 2009

"Healthier" Muffins

FYI: If you're making these in a non-high altitude city, you'll probably want to cut back on the whole wheat flour and just use 1 1/4 cups of it.
I decided to do a bit of experimenting in the muffin department today. I have a banana bread recipe that I love but it's pretty sugary so I feel a little guilty eating it for breakfast...even if it is amazing. My father-in-law brought us a giant zucchini from his garden so I wanted to use some of it up.

The giant zucchini next to the normal size you find in the store. Before this summer I honestly had no idea that they got that big. My father-in-law has enjoyed poking fun at me ever since for my wonder and amazement the first time he showed me one. Ah, family. :)



First you'll want to grate up your zucchini
Cream together butter, sugar, and vanilla


Add in eggs, zucchini, mashed bananas, milk, and cinnamon

Then I decided the muffins needed more veggies b/c this is the closest Lil comes to eating them 25 - 28 days out of the month. Toss in some grated carrot. Mix.
Add in flours, salt, baking soda, and baking powder. Combine together.
Stir those delicious chocolate chips in
Spoon into greased muffin tins. Bake at 400 for 15-18 min.
I was actually a tad bit shocked at how these turned out (in a good way). I was a little concerned that in my zealous attempt at healthy muffins that I would end up making something a little too "healthy" tasting. You know, those horrible foods out there that people try to convince you to eat b/c they're good for you? Like grape nuts cereal. It's just wrong. However, these are just right in the tasty department for breakfast or a late night snack...which is what I'm having right now. :)

"Healthier" Muffins
24 muffins
1/2 cup butter, softened
1/2 cup sugar
1 tsp. vanilla
-- Cream together in a large mixing bowl
2 eggs
2 large, overly ripe, bananas, mashed
2 cups zucchini, grated
1 cup carrot, grated
3 tbsp. milk
1 tsp. cinnamon
-- Mix into butter/sugar
1 cup white flour
1 1/2 whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
-- Add into the other ingredients
1/2 - 3/4 cup chocolate chips (optional...but really, why would you not want chocolate? Oh right, we were trying to make these healthy muffins. Whatever.)
-- Stir into muffin dough
Bake at 400 for 15-18 minutes or until golden brown and the muffin's center springs up when lightly touched.

3 comments:

  1. Yum! I'll have to make those for Cary and Aidan. Cary likes to have a muffin in the morning on his drive to work. Ella doesn't let me eat chocolate right now, so I won't be able to try them for awhile. :(

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  2. I did make these, and I LOVED them! I made them in a mini muffin tin because I had a bunch of those cutesy little muffin papers. The "downside" of this was that I ate ten in one sitting. ;-) (Jim Gaffigan: "I'll just have one or twelve!")

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  3. These look amazing! The little girl I nanny for is really into a baking phase right now and it's great to find a recipe that's good for us both to chow down on. Mmmm....can't wait to try them!

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