Zucchini Muffins With Flax and Chia Seeds
I have posted my zucchini muffin recipe previously.
As I have been leaning more and more Whole-Foods, Plant-Based (WFPB) since starting our Holistic Medical Weight-Loss Program, I decided to tweak my tried and true recipe just a little bit. I omitted the coconut oil, added 2 tablespoons flax seed, and topped with chia seeds. For this particular round, I stuck half a rectangle of guava paste. I know this last one is NOT WFPB because of all the sugar but f*ck it, it’s cold and I wanted to add something really sweet. You will find guava paste squares at your nearest Mexican food store. Try Mila’s or Jaime’s in Plymouth.
Guava Paste, I got these at the airport in San Juan, PR last year. They were still good.
The new muffins were a hit! Tristan came home for weekend leave on a super cold Friday night and we had these with vegan hot chocolate (oat milk, cocoa powder, Panda vegan “milk” chocolate, cinnamon, raw sugar, and vanilla). I only added the chia seeds and guava to half the pan because it was a bit of an experiment. I wish I had done the whole pan.
Why the change? Flax seeds and chia seeds are a GREAT, WFPB source of omega-3. I recommend omega-3 in the diet for cognitive function for my patients with ADHD and autism. Or anyone experiencing brain fog post-COVID or for any other reason.
Please remember I am not a chef or recipe writer. I wing it quite a bit.
Ingredients:
Approx 1 packed cup finely shredded zucchini (water partially squeezed out)
Two 4 oz containers of unsweetened apple sauce (or you may sub 2 very ripe mashed bananas)
1/4 cup oat milk
1/2 cup raw sugar
Vanilla extract
Juice of 1 lime
2 cups AP or whole wheat flour
2 heaping tablespoons ground flax seed
2 tablespoons chia seeds + additional for topping
1 teaspoon baking soda
Cinnamon
Fresh grated Nutmeg
Pinch of salt
Chia seeds for topping
Guava Paste Slices (OPTIONAL)
Instructions:
Preheat the oven to 350F. Coat 12 muffin tin pan with coconut oil. I scoop the solid coconut oil with a paper towel and then rub on to the muffin tins.
In a large mixing bowl, mix zucchini and apple sauce (or bananas). Add the raw sugar, vanilla, lime juice, and oat milk, and whisk to incorporate.
Mix in the flour, flax seed, chia seeds, baking soda, salt, nutmeg (grate directly over bowl) and cinnamon and stir until combined. Do not overmix, or the muffins can come out dense and gummy!
Transfer the batter to the prepared muffin pan. Insert half a guava paste slice into the raw muffin batter if you are using them. Top with chia seeds.
Bake for about 20-25 minutes, until tops are golden brown and an inserted knife or toothpick comes out clean.
How To Use: Think outside the box when you eat these muffins. I like avocado, habaneros, lime, and salt on mine for a quick, easy lunch or dinner. These muffins are also great with peanut butter. Perfect for any meal or snack. They travel well too in a hard container so they do not get smushed.
Options: You can use any plant milk you have on hand instead of oat milk.
Tip: If I am short on time, sometimes I prepare the batter in the morning, then bake the muffins in the evening so we can have fresh out of the oven muffins as an after dinner treat.
Zucchini Muffin with chia seeds and guava
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