Baking with kids is one of the best activities in the kitchen. Lots of pouring, measuring and stirring. These muffins are hearty, healthy and sweet. We love piping on cool designs with greek yogurt, like this scull and crossbones for halloween.
(Serves 6 kiddos)
1/2 cup whole wheat flour
1/4 cup flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 tablespoon ground flax seed mixed in 3 tablespoons of water
1/4 cup agave
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup zucchini, grated coarsely
1 ripe banana, mashed
1/4 cup walnuts, chopped (optional)
1. In a large bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
2. In a separate bowl, mix together the flax seed, agave, oil and vanilla. Add to the dry ingredients, stir just to combine.
3. Mix in the zucchini, banana, and walnuts. Pour evenly six ways into a muffin tin lined with paper cupcake holders.
4. Bake at 325°F for 20-25 minutes. Let cool before eating.
No comments:
Post a Comment