Banana Muffins

I made these little gems this morning and they were pretty freaking fabulous. . .

4 large bananas mashes (I food processed them)
1/2 cup raw sugar
1 "flax egg" - 1 T ground flax seed mixed with 3 T water
1/3 cup applesauce - unsweetened
1 t baking soda
1 t baking powder
1/2 t salt
1-1/2 gluten free flour (my fave is Bob's Red Mill)
1/2 cup vegan chocolate chips
1/3 cup chopped pecans or walnuts

Mix the mashed banana, sugar, flax egg and applesauce together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together. Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Enjoy!!

Zucchini Carrot Muffins

This recipe comes from Diana Rattray. I found it out there on the net. It's super yummy although it really doesn't quite meet my high standards for "healthy". I'll play around with the recipe later to get it more friendly with our healthier lifestyle. However, I can't deny how exceedingly yummy they are and how quickly they disappear from the kitchen!

2/3 cup vegetable oil
2 flax eggs (2 T flax meal + 6 T water, mix & allow to sit)
2/3 cup granulated sugar
1/2 cup light brown sugar
2 cups gluten free flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1-1/2 cup shredded unpeeled zucchini
1/2 cup shredded carrot

Grease 12 muffin cups. Heat oven to 375 degrees.

In a mixing bowl, beat the oil and eggs, sugar and vanilla.

Combine flour, soda, baking powder, salt and cinnamon. Add to wet ingredients, stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full (mine were completely full and it was fine). Bake 20 minutes. Watch 'em disappear!!