As you guys can probably tell by now, I am a huge advocate of muffin making. I bake them often, and many times I like to feature them here on the blog. This is because, in my eyes, muffins may be the world’s most perfect food.
They are simple to prepare, they taste kinda like cake, and there are endless variations to be thought up. I could probably make muffins every single day and never repeat a flavor combo even once… at least for a year or so. And I’d relish every single minute of it. ♥
You know what else I love about muffins? My picky two year old will eat them for breakfast. She has a hard time agreeing to putting anything in her mouth that’s not a “leaf” (kale salads, raw spinach, etc.) or a cookie. Yet, every single muffin I’ve ever fed her has been happily gobbled up–mostly by her, sometimes by the dog. She’s also into sharing.
- 1/2 cup olive oil
- 2 tbsp flaxseed meal mixed with 4 tbsp water
- 3/4 cup organic granulated sugar
- 1 1/3 cups shredded zucchini (about 1 medium)
- 2 medium sized very ripe bananas, smashed
- 1 tsp vanilla extract
- 1 cup fresh blueberries