I'm sorry! I've been MIA for a little while, but I promise I'm not the slackest blogger ever! Just a sick blogger. The last couple of days I have been feeling awful - I have cancelled meetings, been eating ridiculous food (case in point, last nights dinner: bowl of rice with cheese, an apple and a banana) and have been taking nausea tablets like my life depended on them.
I'm back to the doctor next Monday (the soonest appt I could get) and we'll see what happens from there - who knows! But, nevertheless, I'm feeling a little better now and I'm back with a delicious recipe!
These muffins are quite possibly my current favourite. They're moist, delicious and full of flavour. I love regular zucchini bread - but zucchini banana bread just takes it to a whole other level of deliciousness.
Originally, I got the recipe idea from the beautiful Jenn at Peas and Crayons! That girl is a genius with food - and has a brilliant personality to top it all off!
I've been enjoying these muffins with the new Philadelphia Ready to Spread Cadbury frosting which is so good I couldn't not share it with you. (Hi Philadelphia, I am a cream cheese addict and will happily be a taste tester and/or flavour developer - CALL ME! I'll happily bathe in vats of Cadbury Cream Cheese Frosting - kidding!... or am I?).
I found the frosting at Woolworths alongside the other cream cheeses because I have eagle eyes when it comes to new products - I always spot them.
Zucchini Banana Muffins - Makes 16 Muffins
Adapted from Jenn's Fluffy Flax, Fruit and Veggie Bread
Can be: Gluten Free, Low Fat, Vegan
1/3 cup ground flaxseed
1 3/4 cup gluten free flour/plain flour/wholewheat flour/gluten free pancake mix*
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/3-1/2 cup brown sugar (Jenn's recipe calls for 1/2 cup but we found this too sweet with the banana)
1 1/2 cups grated zucchini (I used two medium zucchini)
3/4 cup mashed ripe banana
1/3 cup unsweetened applesauce
3/4C milk of your choice
1 tsp vanilla extract
Preheat oven to 180°C/355°F.
Prepare muffin tins or a loaf tin.
In a large bowl mix together ground flax, flour, baking soda, baking powder, cinnamon and sugar.
In a medium bowl mix together grated zucchini, mashed banana, applesauce, milk and vanilla and pour into dry ingredients.
Mix wet and dry ingredients until just combined and pour into muffin cups or loaf tin.
Bake for 20-25 minutes or 45-55 minutes for a loaf or until a skewer inserted removes clean.
Cool before removing from tins and devouring.. er what?
*I used gluten free buckwheat pancake mix for the pictured version and they were delicious! If you're using gluten flours, be careful not to over mix!
So tell me, are you a Zucchini Bread fan?
My mum was grossed out when she found out I was making Zucchini Banana bread (in her head zucchini = savoury) but she was soon converted to the delicious side! If you're not a fan, this recipe will definitely convert you!