Triple Power Muffins
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: makes 3 dozen mini-muffins
  • 3 "flax eggs"*= 3 Tb. ground flax seeds + 9 Tb. warm water (replaces 3 eggs)
  • 1½ C. sugar
  • ½ C. cooking oil
  • 2 tsp. pure vanilla extract
  • ½ C. canned crushed pineapple (or use applesauce)
  • 2¼ C. shredded raw zucchini
  • 2-3 ripe mashed bananas
  • 2½ C. flour
  • 1½ tsp. baking soda
  • 1 tsp. sea salt
  • optional: ½ C. chopped pecans or walnuts
  • optional: ½ C. dark chocolate chips
  1. Preheat oven to 375F. Spray 3 mini muffin tins with non-stick cooking spray.
  2. In a small bowl, stir together the ground flax seeds and warm water to make the flax eggs. Set aside to "gel" up.
  3. In a large bowl, cream together the sugar, oil and vanilla.
  4. Mix in the crushed pineapple, shredded zucchini and mashed bananas.
  5. Stir in the prepared flax eggs, mixing everything until smooth and well blended.
  6. Blend in the flour, baking soda and salt until combine, being careful not to overmix batter. Next, stir in the optional nuts and/or chocolate chips.
  7. Carefully spoon the batter evenly into the prepared muffin tins. Bake on the center rack for 17-22 minutes, or until firm to touch and lightly browned around the edges.
  8. Remove from the oven and let cool in the pans for 3-5 minutes. Then remove and place onto a wire cooling rack. (Can be stored in an air-tight container for up to 5 days)
  9. *NOTE: 1 "flax egg" = 1 egg or use EnerG egg replacer
Recipe by Veggie Kids at