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Zucchini Muffin

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!

Course Appetizer, Breakfast, Snack
Cuisine American
Keyword clean eating recipes, healthy muffins, kid friendly recipes, zucchini muffins, zucchini recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 111 kcal

Ingredients

  • 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

Instructions

  1. In a large mixing bowl, beat egg and mashed banana until it is well blended and has a smooth consistency

  2. Add the Zucchini, Maple Syrup, Olive Oil and Vanilla and mix well.

  3. In a separate bowl, combine the flour, flax seed, baking powder and salt.

  4. 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

  5. Pour into muffin tins. Bake at 375° for 20-25 minutes, or until an inserted toothpick comes out clean

  6. Let cool and Enjoy!