Zucchini flaxseed muffins

September 8, 2020 at 10:06 pm (Alma's faves, B plus (3 stars, like a lot), breakfast, Muffins and quick breads, Website / blog)

I accidentally ground up way too much flax seed and was looking for something to do with it.  This zucchini flaxseed muffin recipe from the Thriving Home blog looked perfect, as I also had zucchini and carrots from our CSA, and I had accidentally bought quick-cooking oats and had no idea what to do with them.

The recipe calls for 1 cup of brown sugar, but I didn’t have any brown sugar so I used 3/4 cup of white sugar and a little bit of molasses (didn’t measure). For the nuts Alma added a mix of pecans and almonds. I didn’t see her measure them, and I think she might have actually put in quite a bit more than 1 cup? The final muffins were quite nutty, which I enjoyed.

The main mistake I made was not realizing that the recipe is for 24 muffins, not 12. (The instructions don’t say anything about using two muffin tins, so the only way to tell is by reading the header which says how many servings it makes.) I filled all my muffin tins about 3/4 of the way full, but still had quite a bit of batter left (although not nearly half). At that point I went to double check the recipe and realized my mistake. But I thought, eh, I don’t really want to have to clean out the muffin tins and butter them again to make a second batch. So I just poured the rest of the batter in. The muffins took a bit longer to bake (maybe 17-18 minutes instead of 13-15?). But they came out great. Everyone liked them. They were big muffins, but Alma ate I think 2.5 muffins! Of course, the next week she didn’t want to look at the muffins. I froze most of them but Derek and I each had one for breakfast the next day. They were still really good. They are moist without being doughy inside, and they have a lot of flavor. I could definitely taste the flax seed, but neither Derek nor Alma said they noticed it. I cut down the sugar slightly and Derek thought they needed to be more sweet, so he ate his with jam. Alma and I thought they were fine as is. Next time I might try cutting the sugar down to 2/3 cup and adding some raisins.

Calling these “zucchini” muffins is a bit of a stretch. The recipe calls for 1 cup of grated zucchini, which wasn’t even 1 whole zucchini for me. So each of my huge muffins only has less than 1/12 of a zucchini in it, and only about 1/24 of a carrot. If you want to eat some veggies, just make yourself a side of sauteed zucchini and carrots to go with the muffins. If you want a yummy, filling breakfast that freezes well (I think–haven’t tested it myself yet) and that you can grab when you’re in a rush, try this recipe. Although it doesn’t really have much vegetable in it, it does have lots of nuts, lots of flax seed, some oats, and a bit of egg. I think those ingredients help make the muffins quite filling and satisfying.

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