Zucchini-Banana Muffins
I know, I know–another muffin recipe! I can’t help it–I love muffins and so do my kids. I think they’re great because they fill in where otherwise I would offer some highly processed food, like Fig Newtons. When I bake muffins, I control all the ingredients and am able to pack in fruits and veggies. This recipe uses a ton of zucchini and several bananas and makes a big batch, perfect for freezing for later.
These are really tasty and, of course, remind me of these Chocolate Zucchini-Banana Muffins. This recipe is adapted from Healthy Girl’s Kitchen.
Zucchini-Banana Muffins
Author: Super Veggie Mom
Recipe type: Muffin
Ingredients
- 3 cups whole wheat flour
- ¼ cup ground flax seed (a.k.a flax meal)
- 1 cup date sugar (if using another kind, for example, raw sugar, reduce to ⅔ cup)
- a pinch salt
- 1 tsp cinnamon
- 1 Tbsp baking spice or pumpkin pie spice
- 1½ tsp baking soda
- ½ tsp baking powder
- 3 very ripe bananas, mashed
- 1 tsp pure vanilla extract
- ¼ cup applesauce
- 4 cups shredded zucchini
- ½ cup vegan chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Mix dry ingredients in a large bowl.
- In a medium bowl, mash bananas (or process in food processor). Add applesauce and shredded zucchini and stir.
- Pour wet ingredients into dry ingredients and stir into well incorporated. Fold in chocolate chips and stir.
- Spoon into greased muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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