Thursday, March 26, 2015

Whole Wheat Zucchini Flax Muffins

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Whenever we shop at Whole Foods my husband always buys a blueberry muffin.
Always.
He loves them.

I love them too, but when we stopped by the Whole Foods store on Magazine Street
in New Orleans last week, a zucchini flax seed muffin caught my eye.
I'm a huge zucchini fan, so I had to give one a try.
Whole Wheat Zucchini Flax Muffins
The Whole Foods Zucchini Flax muffin was SO good!
Flecks of grated zucchini in a golden muffin, topped with whole flax seeds.
I knew I had to try to recreate this muffin at home.



Whole Wheat Zucchini Flax Muffins




















I wanted the muffin to taste like the Whole Foods muffin, but maybe a little healthier.
I used Bob's Red Mill Organic Pastry Flour to punch up the nutrition and unsweetened
almond milk instead of whole milk or buttermilk.
Whole Wheat Zucchini Flax Muffins




















The result was a delicious, healthy muffin perfect for my mid-morning snack at work.
Whole Wheat Zucchini Flax Muffins
I freeze the muffins individually by wrapping them each in plastic wrap and then
storing them in a Ziploc freezer container.  I can grab one out of the freezer in the
morning and by mid morning they are thawed and ready to eat.  You can also pop
them into the microwave for a couple seconds if you prefer them warm.

Whole Wheat Zucchini Flax Muffins





















Whole Wheat Zucchini Flax Muffins

1 1/3 C Bob's Red Mill Organic Whole Wheat Pastry Flour
3/4 C all-purpose flour
1/2 C ground flax seed
1 C brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 C zucchini, grated
1/3 C ripe banana, mashed
3/4 C unsweetened almond milk
1 large egg
1 tsp. vanilla extract
flax seeds for garnish, if desired

Preheat oven to 350 degrees.
Line a muffin tin with paper liners.
In a large mixing bowl, whisk flours, flax seed, brown sugar, baking soda, baking powder,
salt and cinnamon.  In another bowl, whisk together the egg, milk, vanilla, zucchini and banana.
Add wet ingredients to dry, mixing just until combined.

Using a large cookie scoop, drop batter into lined muffin cups.  Bake for 18-20 minutes or
until a toothpick inserted comes out clean.  Cool in the pan for 5 minutes and then remove
to a wire rack to finish cooling.  Store in an airtight container or freeze individually by wrapping
in plastic wrap and storing in a freezer-safe container.

Serves - 12

Adapted from Everyday Food Magazine

I received free product from Bob's Red Mill to facilitate my recipe, however all opinions are my own.

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