And she left me a note on the page for a Zucchini Bread recipe. She said, although she wasn’t pregnant, she baked that Zucchini Bread and it was awesome!
Of course, I had to bake it that night. And guess what? I finished the loaf out of the pan the very same night! Seriously. And I baked it a few more times throughout the pregnancy – maybe that’s why I gained 45 lbs during the pregnancy?
So when I saw Martha Stewart’s Zucchini, Banana and Flaxseed Muffins recipe, I thought of my college friend and that zucchini bread.
I baked it for breakfast today with a few adjustment to fit our family’s dietary limitations. I used Bob Mill’s Egg Replacer, Barley Flour, Oat Flour, and almond milk. I added the ingredients and just coated the dry ingredients with the wet, without over mixing it.
It was amazing! It was moist. It wasn’t too sweet. It was nutritious. It was perfect!
Here is the recipe.
Zucchini, Banaba, and Flaxseed Muffins
Adapted from Martha Stewart
Nonstick cooking spray – I used olive oil spray
1/2 C oat flour
! C barley flour
1/2 C ground flaxseed
1 C lightly packed light-brown sugar
2 Tsp baking soda
1 Tsp baking powder
1 1/2 Tsp ground cinnamon
1 1/2 C coarsely grated zucchini with skin (1 large zucchini)
1 large mashed banana
1/2 C almond milk
3 Tbsp apple sauce
1 tsp egg replacer and 2 Tbsp cold water – equivalent to 1 large egg
1 Tsp pure vanilla extract
Pinch of salt
1. 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 replacer (or egg), and vanilla. Add milk mixture to flour mixture and stir until combined. DO NOT OVERMIX.
2. Turn on the oven to 350 degrees.
3. Divide batter among muffin cups. Bake until toothpick inserted in center comes out clean,m 20 to 25 minutes. let muffins cool completely in pan on a wire rack.
4. Eat while smiling. They will taste better.