About Kristy and Jesse - Australian Lifestyle Blog Long Distance Relationship Advice Success Story Healthy Gluten Free Recipe Blog Australian Lifestyle Blog Healthy Living | Sydney Travel Blog Freelance Recipe Development Services Sydney Australia Gluten Free Coeliac Travel Reviews and Recommendations
Tell us what you would like to see on Southern In Law with our reader request box!

Thursday, April 18, 2013

Recipe: Fruit Flax and Veggie Bread Muffins and the Masha Review

Fruit Flax and Veggie Bread Muffins - Pumpkin, Applesauce, Banana, Zucchini, Flaxseeds - Gluten Free

Stop! Don't turn your nose up. I promise you these muffins are delicious. Filled with sweet banana, applesauce, zucchini, homemade pumpkin puree and ground flax - these muffins are nutritious and oh so delicious.
The Masha Review
Source - The Masha is available
for purchase at Big W

These muffins were made to test out a new appliance that has found its way into the SIL Kitchen, The Masha.

The Masha is designed for mashing potatoes, however, its rotor cone technology means that is can make silky smooth purees out of most foods - it can even be used to make scones!

It's an easy to clean, dishwasher safe appliances which plugs in at the wall and creates perfect mash or purees with the press of a button. It's even safe for kids as it doesn't use blades, only a plastic rotor which forces the food through the outer mesh layer, ensuring there aren't any lumps.

The Masha - How to make Pumpkin PureeThe Masha Rotor Cone Technology  - How to make Pumpkin Puree

How to make Pumpkin Puree with the Masha
I find that baking my pumpkin gives it the best flavour - and the masha makes it easy to make small portions (or larger portions) at a time, so I usually take a large piece of pumpkin, peel and deseed it - wrap it in baking paper and then foil and place it into the oven for about an hour at 180°C/355°F or until the pumpkin is soft.

Alternatively, you can boil your pumpkin - or cut it in half, place it skin side up and bake until soft.

Once your pumpkin is cooked and cooled slightly, place it into a bowl and use the masha to puree it until there are no lumps. It only takes about 30 seconds and all you have to do is move the masha up and down to ensure it blends everything. 

Pumpkin, Zucchini and Banana Muffins with Cream Cheese Frosting
When you make these muffins, try topping them
with some cream cheese as it makes them even better.
I like to mix cream cheese and a bit of maple syrup.
Once that's done, you can then use your pumpkin puree to your heart's content!

I have also pureed sweet potatoes, regular potatoes, avocadoes and apples (after they have been baked/boil until soft) and they all worked perfectly!

I use my purees in pasta dishes, muffins and baked goods and made superb guacamole and lump free mashed potato!

Pumpkin, Zucchini and Banana Muffins - Gluten free, low fat, healthy, clean eating muffins

Fruit, Flax and Veggie Bread (aka Pumpkin, Zucchini and Banana Muffins)

makes 12 low fat, clean eating friendly and gluten free muffins. 
2 cups plain flour or gluten free flour* 
3 tbsp ground flaxseed
2 tsp baking powder
1 tsp baking soda 
Pinch of salt 
1 small banana, mashed (about 1/2 cup) 
1 medium/large zucchini, grated
1 cup pumpkin puree
1/2 cup plain/greek yogurt (I used Chobani 0% plain)
2 tsp vanilla
1/4 cup honey 
Optional: cinnamon or your favourite spices**

Preheat your oven to 180°C/355°F
Prepare muffins tins or a medium loaf pan or cake tin
In a bowl, combine flour, flaxseed, baking powder, baking soda and salt.
In a separate bowl, mash banana (using the masha or with a fork) and add in pumpkin puree, grated zucchini, yogurt, vanilla and honey. 
Mix wet ingredients together until combined.
Pour wet ingredients into dry ingredients and stir until just combined. 
Pour your batter into muffin tins or your prepared pan and bake for around 15-20 minutes for muffins or 40-50 minutes for a cake or loaf. 
Leave to cool before removing from tins.

*I like to use a blend of gluten free flours. I've tried 1/2C oat flour, 1/2C buckwheat flour and 1C gluten free flour and also a blend of 1/2C buckwheat flour, 1 1/2C gluten free flour
**I used 1 tsp cinnamon in my muffins

So tell me, how do you feel about veggies in your muffins?
and what's your favourite kind of muffin?

Kristy received the Masha Courtesy of Wordstorm PR for the purpose of this review. She did not receive any compensation for this post or influence by the company and all opinions are entirely her own.

Don't worry that Google Reader is closing,  follow Southern In-Law on FacebookTwitterInstagramPinterestBloglovin and Feedly. You can also sign up to Southern In-Law's Weekly Newsletter here.

You can also vote and nominate Southern In-Law for some upcoming blog awards!


  1. You managed to include two fruits AND two vegetables into one muffin?? You're my hero! I love all four of those, so I'm pretty sure I'd eat all 12 of your muffins. Maybe even in one day. But that's okay because they're healthy, right? :]

    1. Haha, Amy, there's fruits AND vegetables AND they taste delicious! You couldn't even tell there's vegetables in them. Even my fussy family loved them - and if you grate the zucchini really fine, you won't even be able to see it.

  2. These look delicious!!!! I love how it has fruit and veggies in it too!

  3. We need to try this!


There is nothing better than reading your comments on our posts! Let us know what you think of this post!

Related Posts Plugin for WordPress, Blogger...