Loaded with pineapple, bananas and zucchini along with flax seeds and whole wheat, these muffins sounds healthy but taste delicious! Now I know you’re thinking “pineapple?” but trust me on this one. It adds a brightness and moistness to the muffin along with sweetness.
Great for a grab-n-go snack or breakfast (especially for those kids!), these Triple Power Muffins are an easy recipe to make ‘n freeze for later. I tend to pack ’em in my boys’ lunches when I can.
Pineapple: contains bromelain, an enzyme helping in the digestion of protein, loaded with antioxidants and supports the immune system
Bananas: are loaded with potassium which is good for the heart and cardiovascular system, improve elimination (you know what I mean), protect your eyesight, are loaded with vitamin B6
Zucchini: tons of fiber and vitamins A (for healthy eyes) & C (antioxidant power!), it even has protein!
Flax Seeds: these are a staple in our house because they’re full of omega 3-essential fatty acids which help your heart. They have lignans which are photo-estrogens as well as antioxidant power. Flax seeds are also chock full of both soluble and insoluble fiber…which is a good thing if you didn’t know!
Whole Wheat: full of manganese, fiber and magnesium.
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)
*NOTE: 1 “flax egg” = 1 egg or use EnerG egg replacer
- 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
- Preheat oven to 375F. Spray 3 mini muffin tins with non-stick cooking spray.
- In a small bowl, stir together the ground flax seeds and warm water to make the flax eggs. Set aside to "gel" up.
- In a large bowl, cream together the sugar, oil and vanilla.
- Mix in the crushed pineapple, shredded zucchini and mashed bananas.
- Stir in the prepared flax eggs, mixing everything until smooth and well blended.
- 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.
- 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.
- 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)
- *NOTE: 1 "flax egg" = 1 egg or use EnerG egg replacer