Nothing's better than a warm, golden muffin fresh from the oven on a cold winter morning. The next time you get a powerful craving for muffins, don't use a cheap grocery store mix. Use your imagination! Our culinary experts tried several combinations of fruits and veggies before discovering a taste sensation that's a guaranteed palate pleaser. We don't mind telling you that this recipe was a serious hit with our co-workers at our home office.
Our bakery-worthy muffins are made from scratch, so you'll rack up some bragging rights for your incredible kitchen skills when you serve these to your friends and family. As it's written below, this recipe yields approximately 6-8 muffins. But you might even consider whipping up a double batch of these irresistible delights.
Be sure to share this inspired recipe with friends and family! And if you do your own twist on this recipe, using different fruits or vegetables, be sure to share your ideas and results in the comments section below!
- 1/4 cup white whole wheat flour
- 1/4 cup spelt flour
- 1 scoop Life’s Abundance Vanilla Plant Protein
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1 small zucchini, grated
- 1 small ripe banana
- 2 Tbsp. apple sauce, unsweetened
- 2 Tbsp. light agave nectar
- 1 tsp. vanilla extract
Preheat oven to 350 F. Grease 6 regular-sized muffin tins. In a large bowl, combine dry ingredients. In medium bowl, mash bananas with a fork. Add remaining ingredients to the bananas and stir.
Add the wet mixture to the dry, stirring until just combined. Pour into muffin tins and bake for 20-25 minutes, rotating pan half way through.