August Morning Muffins {SRC} – Chocolate & Chillies

It’s time for Secret Recipe Club once again! This month I was assigned The Gingered Whisk written by Jenni. I love how the food she writes about is the food they actually eat..which is what I also do!! Jenni also loves to read and even has a list of her favorite books! Every since I had Bilal I haven’t read a single book…seeing Jenni’s list really has me thinking I need to make some time to get back into reading.

Jenni has a variety of recipes and it was hard to narrow it down. I really wanted to make her Cinnamon, Date and Walnut Muffins but some of the ingredients were in weights and I don’t have a scale…really need to get one…..On my list of next to try are Jenni’s Apple Cinnamon Baked Oatmeal and Breakfast Quinoa. As I’m writing this post I just saw her Chili Lime Chicken Burgers which just sound fantastic…how did I miss that! This is going on the menu for the weekend since I have all the ingredients 🙂 In the end I settled on Jenni’s August Morning Muffins. The list of ingredients is very long but there is nothing complicated about it. They were great breakfast muffins! Bilal loved having them as a snack after his nap. I omitted the chocolate chips to keep the sugar down and I reduced the walnuts. Next time I will increase the walnuts and I think the chocolate chips would go great in here too! Please hop over to The Gingered Whisk to check out some more fantastic recipes!

August Morning Muffins
Adapted from The Gingered Whisk

1 ripe banana, mashed
1/2 cup unsweetened apple sauce
1 tbsp extra virgin olive oil

2 eggs

1/2 cup light brown sugar, packed

1 tbsp maple syrup

3/4 cup reduced fat sour cream

1 tsp ~~vanilla bean paste~~ Halal Vanilla Powder or Extract

1 1/2 cups whole wheat flour

1 cup all-purpose flour

2 tbsp ground flaxseeds

2 tbsp wheat bran

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 medium zucchini, shredded
1/2 cup shredded carrot
1 cup chocolate chips (I left this out)

1 cup chopped walnuts (I used 1/2 cup but would increase next time)

Preheat oven to 350 F. Line muffin tins with paper liners (I made about 20 muffins).

In a large bowl, add mashed bananas, apple sauce, oil, eggs, brown sugar, maple syrup, sour cream and vanilla. Mix well.

In a medium bowl, add flours, flaxseeds, wheat bran, baking soda, baking powder, salt and cinnamon. Whisk together.

Add the dry ingredients to the wet. Mix until just combined.

Fold in carrots, zucchini, chocolate chips and walnuts.

Fill muffins liners 3/4 full and bake 25-35 minutes, or until tops are browned.

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