Prep 20 mins
Cook 25 mins
This is my healthy twist on Lunch Box Muffins, originally posted by JellyBeans. I hoped with a little tweaking here and there I could make it even healthier than it already was. I really enjoy these after they cool.
- 236.59 ml zucchini, grated (I leave the skins on and use the food processor)
- 354.88 ml bananas, mashed (about 3 bananas, I leave it a little lumpy)
- 1 egg
- 118.29 ml unsweetened applesauce
- 7.39 ml baking powder
- 7.39 ml baking soda
- 354.88 ml whole wheat flour
- 236.59 ml quick-cooking oatmeal
- 118.29 ml walnuts, chopped
- 2.46 ml salt
- Oven at 350°F.
- Spray muffin tin with non-stick cooking spray.
- Mix banana and zucchini. Add egg and applesauce. Combine well.
- In a seperate bowl, combine flour, baking soda, baking powder, oatmeal, salt and walnuts.
- Add dry ingredients to wet ingredients, stirring until just combined.
- Bake 25-30 minutes, or until a toothpick comes out clean.
- Let rest for 5 minutes, and then cool on rack.
Unfortunately, I and most of my family did not find these very good. They were dry and bland...we could not taste the zucchini or banana at all. We put butter and honey on them, but only helped marginally. I didn't realize until halfway through that these do not have any sweetener in them. I added 2/3 cup date sugar, but I would add a lot more if I make them again. I did substitute canola oil for applesauce, and raisins for the nuts...perhaps those changes made such a negative difference? There are so many other positive reviews, so I encourage you all to try the recipe even though our family didn't like it...lots of others do!
I agree with Cynthia Q. They were not very good at all. Really frustrating to find that out after they were made. Needed sugar or some kind of sweetner. Very bland.
I think the problem people had with this recipe is that they don't know to automatically adjust for taste. For me, I know I prefer my muffins a bit more sweet, so I added a half cup of coconut sugar. I also increased the applesauce to a cup and eliminated the egg, since using applesauce and mashed banana in place of eggs and oil is one of my favorite things to do with muffin recipes. I also added snowballs extract and nutmeg, because I love the flavor of those things in my muffins. Obviously the person who wrote the recipe uses what works for her, too. This is a good basic recipe to start with and adapt as you go.