Hi everyone! Hope your week is off to a fabulous start! Allyn and I are deep in the process of packing up our lives to move to our new house this coming Saturday! Where does the time go??
I have made it my personal mission to clean out our kitchen cupboards by using up as many ingredients as possible in our meals this week. By far, my favorite improvised recipe has been these zucchini-banana muffins, which I have dubbed “clean out the pantry” muffins because they enabled me to polish off a huge container of rolled oats, bags of flour and sugar, AND use up a zucchini and banana that were on their last legs! For some reason, finishing off almost-empty containers of ingredients makes me feel ridiculously satisfied, and doing so right before our move has increased my excitement level by tenfold. Muffins for the WIN!
I’ll definitely be making these babies again, even when I’m not trying to clean out our pantry. Image may be NSFW.
Clik here to view.
They are perfectly moist, with a hint of sweetness, and give me a boost of energy to power through the morning. I especially love them topped with peanut butter!
The only thing I neglected to do, in my packing daze, was to snap a photo. You’ll just have to use your imagination. I hope you make these for yourself — and if you do, you can post a photo in the comments and help a girl out!
Image may be NSFW.
Clik here to view.
“clean out the pantry” zucchini-banana muffins
1 cup flour {I used a mixture of spelt & white whole wheat flours}
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup shredded coconut
1 medium ripe banana, mashed {about 1/2 cup}
1/2 cup plain yogurt
1/4 cup turbinado sugar {you can use more if you would like a sweeter muffin}
1 large egg
1/3 cup melted coconut oil, cooled to room temperature {or canola or vegetable oil}
1 teaspoon vanilla extract
3/4 cup shredded zucchini
optional add-ins: chocolate chips, nuts, raisins, dried cranberries
1. Preheat oven to 350 degrees F. Line a muffin pan with paper cups or grease well.
2. In a medium bowl, whisk together the flour(s), oats, baking powder, baking soda, salt, cinnamon, and shredded coconut.
3. In a large bowl, combine mashed banana, yogurt, sugar, egg, coconut oil, and vanilla. Stir until well combined.
4. Add the flour mixture to the wet mixture and stir gently until incorporated.
5. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into the batter.
6. Fill each muffin cup about 3/4 full with batter. Bake for approximately 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
