Zucchini Spelt Muffins from Eat, Drink, and Be Vegan by Dreena Burton
I love Dreena’s introduction to this recipe where she advises, “Don’t let the uber-healthy name discourage you”! I actually used yellow squash in place of the zucchini in this recipe because that was what I had on hand to use (and good thing too because one more day and it would have been in the pail compost pile), so I guess these are Squash Spelt Muffins.
Here they are, right into the oven…
And here they are, fresh out of the oven…
A close-up (with melty banana bits!)
These smelled like heaven and tasted fantastic. Really moist and fluffy and flavorful. I think maybe the word banana should be somewhere in the name because it is one of the star ingredients and definitely one of the star flavors. 🙂 This was my first time baking with spelt flour and I was really happy with the results!
Also, because I was curious and sometimes do this, I figured out the nutrition information for this recipe. Usually I only do a calorie count but with the blog in mind I decided to do a more complete profile. This information is for one muffin out of a batch of 24:
92 kcal, 2.45g fat, 79.6mg sodium, 6.33g sugar, 2.04g fiber, 1.78g protein
I just realized I didn’t calculate total carbohydrate, but I was really just interested in the sugar content. Anyway I think they’re pretty healthy!