Tuesday, April 2, 2013
Roasted Banana Zucchini Muffins (GF)
Alright, here's the last zucchini recipe you'll see for a while... I think. I'm not making any promises.
I wanted to add a little something else to plain old zucchini muffins. It just so happened that I had an overly ripe banana in the fridge, so voila, banana zucchini muffins.
Here's the thing...have you ever tried roasted banana bread? Not just banana bread popped into the oven to 'roast', but you actually roast the banana prior to mixing. It creates this deliciously strong aroma of banana in whatever you're making. It's also a great way to make banana bread if you're bananas are not fully ripe yet. Just throw them in a 375 degree oven, skins and all, and bake about 15-20 minutes, and let them cool.
These muffins are gluten free, high in protein, and very yummy. I used one 'chia egg', for a little something different, in addition to two egg whites. If you don't have chia seeds, you can simply use another egg instead.
To make a chia egg, you just mix three tablespoons of water with one tablespoon of dry chia seeds and mix every once in a while for about 15 minutes.
These muffins are low in natural sugar since I only used three tablespoons of honey. They were delicious, moist, and filling. Even Brett liked them which is saying something!
Ingredients: Makes about 12 muffins
1 banana, roasted and cooled (375 degree oven, roasted with skin on for 15 min)
1 cup finely shredded zucchini
1/4 cup yogurt
2 tablespoons olive oil
2 egg whites (whisked)
1 chia egg
1 teaspoon vanilla
3 tablespoons honey
1/4 cup coconut flour
1 cup almond meal
1/4 cup gf oats
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a bowl, mash banana then mix in zucchini, yogurt, olive oil, egg whites, chia egg, vanilla, and honey and set aside.
In a separate bowl mix coconut flour, almond meal, oats, salt, baking soda, and cinnamon. Slowly add dry ingredients to wet ingredients, mixing until just incorporated. Spray each muffin cup with cooking spray and fill with batter until about 3/4 full.
Bake for 15-20 minutes, or until a toothpick inserted comes out clean.