Wednesday, March 9, 2011

Delicious banana carrot zucchini muffins

1 medium-large overripe banana
2 tablespoons canola oil
1/3 cup unsweetened applesauce
3/4 cup unrefined sugar
1/4 cup nondairy milk
1 cup unbleached all purpose flour
1 cup unbleached whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8-1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1-1 1/2 cups grated carrot and/or zucchini


1. Preheat the oven to 350 degrees Fahrenheit. Mash the banana in a medium bowl. Add the oil, applesauce, sugar, and milk. Stir and set aside.

2. In a separate, large bowl, combine the flours, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Slowly fold in the banana mixture. Combine with the veggies. Add a splash of milk if the final mixture is too dry.

3. Grease a muffin tin with a little oil. Spoon the batter into the pan, about 1 spoonful for each muffin (about 3/4 to all the way full.)

4. Bake in the oven for about 25-30 minutes, until a toothpick inserted in the center comes out clean.

Makes: 12 muffins, Preparation time: 10 minutes, Cooking time: 25-30 minute

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