Lightly sweet and perfectly fluffy and moist, this recipe makes AMAZING muffins! These healthy zucchini banana bake muffins are packed with shredded zucchini, banana, and raisins. They pack in both fruits and veggies, making them the perfect healthy snack!
- Banana– Got a ripe banana sitting around? You’re in luck. Ripe and overripe bananas are a superhero of whole-food, plant-based baking, keeping things moist while adding flavor and a natural sweetness. You will end up using less sugar and less oil and still taste fabulous.
- Zucchini. Another quick mega-moist maker. This long, slim green veggie looks a little like a smooth cucumber with paler green skin. Because zucchini are mostly water (more than 90 percent!), they’re very low calorie. Nutritionally, high in fiber, along with vitamin C and potassium.
THE BEST SNACK EVER aka time to make your kids eat their veggies. Or maybe just time for you to eat your veggies?
I grated the zucchini by hand using the coarsest blade on a box grater. Feel free to optionally add your favorite nuts or dried fruit if desired.
I used coconut oil it keeps the muffins softer and springier than butter, and I prefer it. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant!
Yield: 12
VEGAN ZUCCHINI BANANA BAKE MUFFINS
PREP TIME: 10 M
COOK TIME: 1 HOUR
TOTAL TIME: 1 H & 10 M
COOK TIME: 1 HOUR
TOTAL TIME: 1 H & 10 M
Lightly sweet and perfectly fluffy and moist, this recipe makes AMAZING muffins! These healthy zucchini banana bake muffins are packed with shredded zucchini, banana, and raisins. They pack in both fruits and veggies, making them the perfect healthy snack!
INGREDIENTS
- 2 cups shredded, unpeeled zucchini — about 2 small zucchini
- 1 cup mashed ripe banana — about 2 medium bananas
- 1/4 cup raw sugar
- 1/4 cup coconut oil- room temperature (or use very light olive oil or canola oil)
- 1 1/2 teaspoons pure vanilla extract
- 1 “flax egg”
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder —
- 1/2 teaspoon kosher salt
- 1 cup buckwheat flour
- 1 cup all purpose flour (you could use white whole wheat flour)
- 1/2 cup raisins
- 1/3 cup chopped nuts, such as pecans or walnuts, dried fruit, or cocoa chips — optional
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Grease a muffin pan with nonstick spray.
- In a large mixing bowl, beat the mashed banana with the raw sugar sugar, room temperature coconut oil, and vanilla extract until smooth. Add the “flax egg” then mix again until smoothly combined.
- Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter. Mix to combine. Sprinkle the flour evenly over the top, then mix until the flour disappears. Add in the zucchini and the raisins (or your desired add-in’s if using), stopping as soon as it’s mostly evenly blended. Do not overmix. The batter will be thick.
- Scrape the batter into the prepared muffin pan. Bake for 50 to 60 minutes, until a knife inserted in a muffin comes out clean.
- Once the muffins are baked let cool and then enjoy!