Are you tired of the same old banana bread? Add these Zucchini Banana Muffins to your Clean Eating rotation. So moist and delicious, even the pickiest of eaters are sure to enjoy these.
Muffins make mornings easier because they are easy to grab and go (you can also hide all kinds of fruits and vegetables in them!). With whole wheat flour and flax seeds, you can feel good about feeding these muffins to your family. Best of all, this recipe is very forgiving. The Zucchini makes these muffins extremely moist, so other ingredients can be added. Experiment with different mix-in’s like shredded coconut, walnuts, hemp hearts and unsweetened cranberries.
Zucchini’s are packed with Vitamin A, Vitamin C, magnesium and potassium. They are easy to find and affordable so it is worth finding ways to incorporate them into dishes. Give these muffins a try and let me know what you think!
Clean Eating Zucchini Banana Muffins
These zucchini banana muffins are a delicious way to use up all those summer zucchinis! The best part is that the kids love these and there is no refined sugar!
- 1 Egg
- 1 cup Banana, mashed
- 1 cup shredded Zucchini
- 1/4 cup Maple Syrup
- 3 Tbsp Olive Oil
- 1 tsp Vanilla
- 1 -1/4 cup Whole Wheat White Flour
- 1/4 cup ground Flax Seed
- 1 tsp Baking Powder (aluminum free)
- 1/4 tsp salt
In a large mixing bowl, beat egg and mashed banana until it is well blended and has a smooth consistency
Add the Zucchini, Maple Syrup, Olive Oil and Vanilla and mix well.
In a separate bowl, combine the flour, flax seed, baking powder and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix or the muffins will have a dense and chewy consistency
Pour into muffin tins. Bake at 375° for 20-25 minutes, or until an inserted toothpick comes out clean
Let cool and Enjoy!