Sometimes one thing leads to another.
That’s what happened when I decided to make zucchini muffins a few days ago.
First, I thought it would be fun to add carrots for extra color.
Carrots reminded me of carrot cake, and that opened the door nice and wide for pineapple.
In addition to pineapple, I sweetened the batter with bananas and fresh dates, and all of a sudden I had a wild and crazy and delicious combination.
The spices created a fabulous fragrance while they baked, and all the fruit kept the muffins really moist. Especially delightful for breakfast while warm, they made a lovely lunchbox addition, too.
Happily packed with two vegetables, three fruits, and whole grain flour, this recipe is also completely free of white sugar and white flour, as well as eggs, dairy products, and added oils.
ZUCCHINI, CARROT, AND PINEAPPLE BREAKFAST MUFFINS
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
10 fresh dates, pitted
2 tablespoons pure maple syrup
1/4 cup nondairy milk
1 1/2 teaspoons pure vanilla extract
3/4 cup shredded zucchini
3/4 cup shredded carrots
2/3 cup canned crushed pineapple, packed in pineapple juice, drained
Preheat oven to 350 degrees. Line muffin pans with parchment paper liners.
In a large mixing bowl, whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
To a large food processor bowl, add bananas and pitted fresh dates, and process until smooth. Add maple syrup, milk, and vanilla, and process briefly to combine.
Add banana-date mixture to the dry ingredients, and mix until almost combined. Gently fold in zucchini, carrots, and pineapple.
Divide batter evenly into muffin cups, and bake 18 to 25 minutes, or until toothpick inserted in the center comes out clean.
Remove muffins from the oven, and place on cooling racks.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen