Wednesday, January 23, 2013

Triple Power Muffins

Loaded with pineapple, bananas and zucchini along with flax seeds and whole wheat, these muffins sounds healthy but taste delicious!  Now I know you're thinking "pineapple?" but trust me on this one.  It adds a brightness and moistness to the muffin along with sweetness.

Great for a grab-n-go snack or breakfast (especially for those kids!), these Triple Power Muffins are an easy recipe to make 'n freeze for later.  I tend to pack 'em in my boys' lunches when I can.


Pineapple: contains bromelain, an enzyme helping in the digestion of protein, loaded with antioxidants and supports the immune system

Bananas: are loaded with potassium which is good for the heart and cardiovascular system, improve elimination (you know what I mean), protect your eyesight, are loaded with vitamin B6

Zucchini:  tons of fiber and vitamins A (for healthy eyes) & C (antioxidant power!), it even has protein!

Flax Seeds:  these are a staple in our house because they're full of omega 3-essential fatty acids which help your heart.  They have lignans which are photo-estrogens as well as antioxidant power.  Flax seeds are also chock full of both soluble and insoluble fiber...which is a good thing if you didn't know!

Whole Wheat: full of manganese, fiber and magnesium.

Triple Power Muffins
makes 3 dozen mini-muffins

3 "flax eggs"*= 3 Tb. ground flax seeds + 9 Tb. warm water
1 1/2 C. sugar (I like raw/turbinado or coconut palm)
1/2 C. canola or vegetable oil (or try coconut oil!)
2 tsp. pure vanilla extract
1/2 C. canned crushed pineapple (or use applesauce)
2 1/4 C. shredded zucchini
2-3 ripe mashed bananas
2 1/2 C. flour (I use 1/2 whole wheat, 1/2 white)
1 1/2 tsp. baking soda
1 tsp. sea salt
optional: 1/2 C. chopped pecans or walnuts
optional: 1/2 C. dark chocolate chips

1.  Preheat oven to 375F.  Spray 3 mini muffin tins with non-stick cooking spray.

2.  In a small bowl, stir together the ground flax seeds and warm water to make the flax eggs.  Set aside to "gel" up.

3.  In a large bowl, cream together the sugar, oil and vanilla.

4.  Mix in the crushed pineapple, shredded zucchini and mashed bananas.

5.  Stir in the prepared flax eggs, mixing everything until smooth and well blended.

6.  Blend in the flour, baking soda and salt until well combined.  Next, stir in the optional nuts and/or chocolate chips.

7.  Carefully spoon the batter evenly into the prepared muffin tins.  Bake on the center rack for 17-22 minutes, or until firm to touch and lightly browned around the edges.

8.  Remove from the oven and let cool in the pans for 3-5 minutes.  Then remove and place onto a wire cooling rack.  (Can be stored in an air-tight container for up to 5 days)

*NOTE: 1 "flax egg" = 1 egg or use EnerG egg replacer

For more yummy muffin recipes, be sure to search the Veggie Kids Recipe Index!

  Need more Veggie Kids?

                Follow me on Instagram (where I'm at daily!), 
                          TwitterPinterest and Facebook.

No comments:

Post a Comment