Holy crap.
These are so good. Total home run. I love when that happens! They taste like heaven in your mouth, aaaaaaaaand they’re kind of good for you, as far a muffin goes! They’ve got fruit, vegetables, and the ever so famous super food – chia seeds! If you’re not familiar with chia seeds, hop on the bandwagon.
Chia seeds are gluten and grain free, and have tons of calcium, Omega-3’s, and antioxidants. They don’t really have much flavor, so I love to throw them in smoothies, yogurt, cereal, salads, and of course baked goods for that extra healthy kick. If you want to learn more about the benefits of chia seeds check out this post by Wellness Mama. She gives great suggestions on ways to use these super seeds.
I think these muffins are completely delicious plain, no glaze needed. However, just a drizzle of this maple cinnamon glaze brings it to a whole new level. Especially for this time of year when all I want is comfort food in my face, all day, every day. Actually, it has nothing to do with the time of year. I feel this way all the time. But now I get to blame it on the holidays.
There’s a secret ingredient in here. Lemon zest! Say whaaaaaaaaat? Lemon has that magical power of brightening the flavors of everything around it. It’s the perfect compliment to the sweetness of the muffin and balances everything out.
I made these on a Saturday afternoon, and by Sunday morning they were gone. They’re that good.
You’ll see.
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cups sugar
- 1 egg
- 1/2 cup vegetable oil
- 1 cup shredded zucchini, squeezed dry
- 2 bananas, mashed
- 2 teaspoons lemon zest
- 1 tablespoon chia seeds
- 1 tablespoon butter, melted and cooled slightly
- 1/4 cup maple syrup
- 1/4 teaspoon cinnamon
- 1 cup powdered sugar
- 1) Preheat oven to 325 degrees. Line muffin tins with paper liners. I like to lightly spray paper liners with cooking spray so the muffins don't stick.
- 2) In a medium bowl sift the flour, baking soda, baking powder, salt, and cinnamon. Set aside. In a large bowl beat the sugar, egg, and oil until thoroughly combined. Stir in zucchini, banana, lemon zest, and chia seeds.
- 3) Slowly add flour mixture to the wet ingredients and stir until just combined. Bake for 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Let muffins cool completely, then drizzle with the glaze.
- 1) Whisk together the melted butter, maple syrup, and cinnamon.
- 2) Slowly whisk in the powdered sugar until you reach the consistency you like. If glaze become to thick add a splash of milk to thin it out. If it becomes to runny, add a tablespoon at a time of powdered sugar.
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