Description
These muffins have it all — fruit, vegetables, and the ever so famous superfood – chia seeds!
Ingredients
Scale
- 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
Maple Cinnamon Glaze
- 1 tablespoon butter, (melted and cooled slightly)
- 1/4 cup maple syrup
- 1/4 teaspoon cinnamon
- 1 cup powdered sugar
Instructions
- Preheat oven to 325 degrees. Line muffin tins with paper liners.
- 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.
- 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.
Maple Cinnamon Glaze
- Whisk together the melted butter, maple syrup, and cinnamon.
- 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.