Evil Twin Muffin (Zucchini Banana Apricot Pear Bran Flax!)
- Minutes to Prepare:
- Minutes to Cook:
- 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, shredded2 pears (mash if overripe, dice if crisp)1 banana, mashed1/2 cup dried apricots, diced1/2 cup nuts (your choice, optional)
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.
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.
Nutritional Info 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
Member Reviews
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STAVLO
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