They say necessity is the mother of invention, right? Well, these muffins were invented when I realized that we were out of chocolate chips. And applesauce...two of the ingredients in Chocolate Covered Katie's chocolate chip zucchini muffins. By the time I was done adapting this recipe to food we actually had in the house, I had added three different types of fruit to replace the chocolate, making these muffins even more legit breakfast food. Of course, then I topped them with an orange-flavored glaze, so I guess these can count for dessert too.
By the way, when I said "the house" in the above paragraph, I meant my parents' house. It's time for the MN part of the MN-NJ cooks blog, as I'm back in Minnesota for four more weeks...until my wedding!! LC, however, is still in NJ, and holding down the cooking for the East Coast part of this blog. Check out the message on his omelette! :)
Awww!
Alright, onto the recipe! Flour, sugar, oil, one banana, one zucchini (maybe not quite as big as this one!), baking powder, vanilla, cinnamon, and salt. Not pictured: apple cider vinegar, cranberries, and orange zest. Hey, these things happen when you're adapting a recipe on the fly.
Alright, onto the recipe! Flour, sugar, oil, one banana, one zucchini (maybe not quite as big as this one!), baking powder, vanilla, cinnamon, and salt. Not pictured: apple cider vinegar, cranberries, and orange zest. Hey, these things happen when you're adapting a recipe on the fly.
Grate zucchini, mash a banana, add some oil, mix it all together together, and trust that it will taste better than it looks right now.
Mix the dry ingredients together, fold in the cranberries and orange zest, then immediately scoop into muffin tins.
I dunked these ones in the glaze and sprinkled some chopped cranberries on top. You can also drizzle the glaze over the top. Perfect for brunch! Enjoy.
Cranberry Orange Zucchini Muffins
Makes 24
3 cups flour
3 cups flour
3/4 cups sugar
1 1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 cups grated zucchini
1 mashed banana
2/3 cup vegetable oil
2 tsp apple cider vinegar
1 tbsp vanilla extract
1 tsp orange zest
1 cup dried cranberries.
Glaze: 1 cup powdered sugar
2 tbsp orange juice
Preheat oven to 375. Grease or line muffin tins.
Mix together dry ingredients (flour, sugar, salt, baking soda, and cinnamon), then in a separate bowl stir together zucchini, banana, vegetable oil, apple cider vinegar, and vanilla extract. Mix the wet ingredients into the dry ingredients, stirring well, and then fold in the cranberries and orange zest. Immediately portion into muffin tins (because these muffins are vegan and don't contain any eggs, the reaction between the vinegar and baking soda is what makes them rise, so if you wait too long to bake them, the reaction will have faded away).
Bake for 25-30 minutes, or until light golden brown.
Measure 1 cup powdered sugar into a bowl. Add orange juice - try starting with just 1 1/2 tablespoons, stirring well, and then adding more liquid if needed. This method helps you avoid watery glaze!
Top the muffins with the glaze and garnish with chopped dried cranberries, if desired.
Bake for 25-30 minutes, or until light golden brown.
Measure 1 cup powdered sugar into a bowl. Add orange juice - try starting with just 1 1/2 tablespoons, stirring well, and then adding more liquid if needed. This method helps you avoid watery glaze!
Top the muffins with the glaze and garnish with chopped dried cranberries, if desired.
