lemon zucchini muffins.

K was the muffin man when he first started eating more solid foods.  I came up with tons of muffin recipes.  This one is good enough for adults too!  I like to toast them in a pan with some butter.

 

lemon zucchini muffins

ingredients:
1/4 cup brown sugar
1 cup yogurt
3 medium sized bananas, ripe and mashed
1 egg
2 teaspoons vanilla extract
1cup whole wheat flour
1/2 cup almond flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup zucchini (shredded and excess water squeezed out)
The zest of 1 lemon

directions:
Preheat oven to 350 degrees.  Mix together the dry ingredients in a large bowl.  Mix together wet ingredients in a medium sized bowl.  Slowing add and mix the wet ingredients to the dry.  Bake for about 20 minutes.  (I find that the amount of water you get out of the zucchini will change the baking time.  You want the muffins obviously cooked through but they will stay moist even after baked.)


 

healthy muffins just don’t photograph very well… but they do good things in our bodies so that counts for something 🙂

 

lemon zucchini muffins

 

happy baking ♥️

 

 

 

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