These muffins are meant to hit the spot. They’re meant to hit the spot when nothing else seems to do the trick. They’re meant to give you a no-nonsense, fuss-free smile on your face and nice feeling in your belly. For those times when you want something that’s just right…this is the solution.
Why do you need these muffins? Well…life seems to have a mind of its own. Sometimes it’ll work out in your favour. Sometimes it’ll blindside you with a “dilly of a pickle” as Ned Flanders would say.
So what do you do when life makes you feel like you’ve hit a snag?
When it feels like you’ve hit rock. (bottom that is..)
When it feels like you would give everything you have for the existence of a rewind button?
When it feels like that brainless fart of a human being is going to be responsible for your ripping your hair out?
This is what you do. (This is what I did anyway)
You open your fridge. Look in your pantry. Look in the mirror. Look at the people in your life.
You’ve got some zucchini in the fridge and brown bananas on the counter. Sure, you’re out of baking powder, but heck, you can make your own because hot damn you’ve got cream of tartar!
Heck, look at that handsome devil staring back at you in the mirror. You’re still alive and well and looking pretty darned good! Even with the newly introduced grey you found the other day.
Look at all the wonderful people you have around you. All the awesome friends and family who will do anything they can to help you out. Your significant other who doubles as a chauffeur. Your brother who has a solution for everything. Your mother who just wants you to “be careful” all the time because she loves the stuffing out of you. Your friends who don’t make fun when you do stupid things, and help you out even when you do more stupid things.
You make zucchini flax muffins.
You share it with everyone you care about.
You marvel at the fact that there’s no butter or oil in them.
Take that life! I made muffins. And they’re awesome.
Zucchini Flax muffins
adapted from Martha Stewart
1 3/4 cups spelt or all purpose flour
1/2 cup ground flaxseed
1 cup lightly packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup almond milk (or regular)
1 large egg, lightly beaten
1 teaspoon vanilla extract
In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes.