Note: if packing these for your child’s lunch, bake these the day before and store in an air-tight container.
1 tablespoon ground flaxseed
2 tablespoons water
½ cup coconut sugar
⅓ cup vegetable oil
⅓ cup sour cream
1 teaspoon vanilla extract
1¼ cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 heaping cup mashed ripe bananas
1 cup grated zucchini; skin on
1 cup grated carrots
- Preheat oven to 375°F. Lightly spray a muffin pan with non-stick baking spray or line a muffin pan with liners and set aside. Combine the flaxseed meal and water in a small bowl and mix together. Let sit for about 5 minutes to thicken.
- Using a large mixing bowl, add in the flax egg, and mix with the coconut sugar, vegetable oil, sour cream and vanilla extract. In a separate mixing bowl, mix together the dry ingredients: the whole-wheat flour, baking powder, baking soda and kosher salt.
- Add the flour mixture to the wet ingredients and stir until just combined. Mix in the bananas, grated zucchini, and grated carrots and stir to combine. Divide batter evenly into 12 muffin cups and bake for about 25 to 28 minutes, or until a tester inserted comes out clean. Allow the muffins to cool for at least 5 to 10 minutes before serving.
Disclosure: This is a paid, sponsored post in partnership with Providence St. Joseph Health. All opinions started here are 100% my own. Thank you for supporting me in partnering with campaigns that I believe in and feel passionate about.