Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Chai-Spiced Banana Coconut Zucchini Muffins
Serving Amount
Ingredients
11⁄4 cup flour (whole wheat preferred)
11⁄2 tsp baking powder
1⁄4 tsp salt
1⁄2 cup unsweetened shredded coconut, plus more for sprinkling prior to baking
3⁄4 tsp ground cardamom
3⁄4 tsp cinnamon
1⁄4 tsp ground ginger
1⁄4 tsp allspice
1 cup mashed frozen banana (from about 2–3 bananas)
1 zucchini, finely grated, drained
1⁄3 cup canola oil
1⁄4 cup maple syrup
1 large egg, room temp
1 tsp vanilla extract
Instructions
Step 1
If using frozen bananas, defrost and remove excess water, then mash.
Step 2
Preheat the oven to 350 degrees F. Spray muffin tin with canola oil or other desired oil.
Step 3
Using a towel, press excess moisture out of grated zucchini
Step 4
In a large bowl, whisk wet ingredients (canola oil, maple syrup, vanilla, banana, zucchini and egg).
Step 5
In a separate bowl, combine dry ingredients, them add to wet ingredients.
Step 6
Add batter to the muffin tin to 2/3 fullness. Top by sprinkling coconut flakes.
Step 7
Bake for 20-25 minutes, or until a toothpick comes out clean.
