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{zucchini walnut muffins}

when i did my stay-at-home mom stint last year, j was all over my homemade, healthy muffins. then, when i went back to work, and convenience became a factor, we tried these out

suffice it to say, despite its lofty claims to health, they are most definitely not the healthiest muffins. the first ingredient is, yup, sugar. it wasn’t easy at first (and required me tricking j by putting my muffins in their package), but we are back on track. this recipe is adapted from a great cookbook i have called the petit appetit cookbook for babies and toddlers.

mini banana apple bran blueberry muffins

1 cup organic whole wheat flour

1/2 cup organic oat bran

1 t. baking soda

1/2 t. salt

1/2 cup (1 stick) unsalted butter

3/4 cup organic applesauce

1 mashed banana (about 1/2 cup)

1/2 cup light brown sugar

2 organic eggs

1 cup blueberries

preheat oven to 375 F. grease 24 mini muffin cups or 12 regular muffin cups.

with a fork, combine flour, bran, baking soda, and salt in a small mixing bowl. melt butter in a saucepan over low heat or in a microwave for 25 seconds on high. in a large bowl, combine melted butter, applesauce, mashed banana, sugar, and eggs. mix together. add flour mixture to applesauce mixture and stir until just blended. batter will be lumpy ad very moist. fold in blueberries.

spoon batter into muffin cups. bake for 12 minutes (15-18 minutes for regular muffins). cool muffins for 5 minutes before turning out.

and if you are looking for recipes for your HUGE zucchini (like me), you can make zucchini muffins using this recipe, too. just substitute the banana and blueberries with a 1/2 cup grated zucchini. i also like to add 1/2 t. of nutmeg and 1/2 cup of walnuts.

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