Yesterday we had an article about all the benefits of eating breakfast, and strongly hinted that all of you should start doing so if you didn’t already. But I can’t just give you an article, say “start eating breakfast,” and leave it at that.
Instead, I found a delicious muffin recipe to share with you all. If you’re in a rush, muffins make a great choice for breakfast on the go. You’ll get some long-lasting energy from the carbs, and depending on the ingredients, you’ll get to nourish your body with some protein and natural vitamins.
This muffin recipe will surely whet your appetite… and it’s good for you! Sarah K. from “Ginger in the Kitchen” created these (drumroll please) Zucchini and Banana Muffins with Flaxseed and Spelt.
Woah. That sounds like I just threw a bunch of healthy foods at you. Let’s break it down to see just how amazingly good for you this recipe really is.
Zucchini: it’s low in calories and high in potassium, which means it’s pretty good for your heart!
Banana: there are countless reasons why bananas are considered an essential fruit. To name a few: they’re high in antioxidants, provide abundant energy to start your day, and they’re also high in potassium.
Flaxseed: flax is extremely rich in nutrients, and it’s also a major source of essential omega-3 fatty acids
Spelt: spelt is helpful in lowering cholesterol, and it also contains high amounts of iron and copper, which stimulates blood flow in your body.
Basically: these muffins are amazing. Eat ‘em up! Check out the recipe below and tell us what you think.
Nonstick cooking spray (I used spray coconut oil)
1 cup organic whole wheat flour
3/4 cup organic spelt flour
1/2 cup ground flaxseed
3/4 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 1/2 teaspoons ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/2 cup mashed ripe banana (from 1 large banana)
3/4 cup non-fat milk
1 large egg, lightly beaten
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and mix until just combined. Do not over mix! Over mixing the spelt flour will cause your muffins to be crumbly instead of moist because the gluten in spelt flour break down very easily.
Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
Makes 12 muffins.
Recipe adapted from Martha Stewart
Thanks for the amazing recipe and pictures, Sarah!