Evil Twin Muffin (Zucchini Banana Apricot Pear Bran Flax!)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 204.7
  • Total Fat: 6.9 g
  • Cholesterol: 26.8 mg
  • Sodium: 352.3 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.7 g

View full nutritional breakdown of Evil Twin Muffin (Zucchini Banana Apricot Pear Bran Flax!) calories by ingredient
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Submitted by: BUTIAMLETIRED

Introduction

Wonder Muffin's exil twin! That same awesome bran flax base with a whole new set of fruits and veggies.

Heres a tip - if your pears are overripe you'll want to mash them. If you have firm crispy pears like Green Anjou or Bosc dice them up and add an extra 1/4 c. of milk.
Wonder Muffin's exil twin! That same awesome bran flax base with a whole new set of fruits and veggies.

Heres a tip - if your pears are overripe you'll want to mash them. If you have firm crispy pears like Green Anjou or Bosc dice them up and add an extra 1/4 c. of milk.

Number of Servings: 16

Ingredients

    1 cup white whole wheat flour
    1/2 cup all-purpose flour
    3/4 cup ground flax seed (golden or brown)
    3/4 cup oat bran
    1 cup brown sugar
    2 teaspoons baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 teaspoons ground cinnamon

    1/2 cup skim milk
    2 eggs, beaten
    1 teaspoon vanilla extract
    2 tablespoons vegetable oil

    1 1/2 cups zucchini, shredded
    2 pears (mash if overripe, dice if crisp)
    1 banana, mashed
    1/2 cup dried apricots, diced
    1/2 cup nuts (your choice, optional)

Directions

1.) Preheat oven to 350 degrees F. Spray muffin pan.
2.) In a small bowl, mix dry ingredients (except brown sugar). Whisk wet ingredients and sugar in a large bowl.
3.) Grate zucchini and pile in a third bowl with diced/mashed fruit and nuts.
4.) Add dry on top of wet ingredients, stir just a little bit and then fold in the fruit and nuts. Fill muffin cups 3/4 full for medium sized muffins.
5.) Bake at 350 F for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Yeild: 12 large muffins, 14-16 small-medium sized.


Number of Servings: 16

Recipe submitted by SparkPeople user BUTIAMLETIRED.





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Member Ratings For This Recipe

  • Endless possibilities! I used two quick bread pans instead of muffin pans, baked for 27 mins. for the glass loaf pan, 34 mins. for the non-stick metal pan. I sliced the loaves lengthwise and crosswise to still get 16 servings. This recipe is a great way to use up ripe or bumper crop produce! - 5/24/11

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  • My 2 year old girls LOVED these...it was an easy way to get them to eat healthy! Next time, I will grind the flax seed (oops). - 3/6/11

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  • I LOVED these !!! I REFUSE to give any away; I liked them even better than Chef Meg's zucchini ones, but I also love those, they're just different. These are smoother and jucier, Meg's original are chewier. - 9/17/10

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