Banana Zucchini Muffins

Gluten Free & Dairy Free

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Okay, who has tried zucchini bread? I hate to say it, but it probably wasn’t as good as my moms. She makes an insane zucchini bread. And when I say insane, I mean she makes a heavenly, rich, delightful loaf of zucchini bread. Every summer there is zucchini bread in the house probably once in July and multiple times in August. We can blame my dad's garden for that one (definitely not complaining!). 

My love for zucchini bread lead me to create my own recipe: Banana Zucchini Muffins! Due to my sweet tooth, I am usually leaning towards super sweet and chocolatey baked goods. So, when I decided I wanted to try something a little different, I was a little (actually very) iffy. It could either turn out really delicious, in the garbage, or me slathering nutella all over it. Thankfully, they turned out extremely, extremely tasty, (I still slathered nutella on it, I 1000% suggest this).

I wanted these muffins to have a balanced texture. In other words, I didn’t want the texture to be so moist and dense that they were too heavy. This was a challenge considering zucchini, banana, and applesauce are the main wet ingredients. So, I knew these muffins needed a strong flour base to keep the structure of these muffins together. The key is oats. Not oat flour, oats. In addition to almond flour, oats will collect the rest of the batter and hold everything together. 

A few tips for this recipe: make sure you squeeze the water out of the shredded zucchini before putting it straight into the wet ingredients combination. This will eliminate unnecessary liquid. Also, do not be shy with your cinnamon and baking spice. These spices are arguably the most important ingredient in these muffins, minus the banana and zucchini!

These muffins are so useful. Need a quick pre-breakfast snack? Running errands and need an energizing snack? Want to add something to your yogurt or oat bowl to spice up your usual morning routine? Craving that late night dessert with a little nutella and peanut butter? Trust me, these muffins have you covered.

Enjoy this recipe. Fuel your body. Much love!

Ingredients: 

  • 1 mashed banana

  • 1 grated zucchini

  • 1 packet of a squeezable applesauce

  • Vanilla

  • 1 TBSP honey

  • ½ cup coconut flour

  • ½ cup oats

  • Cinnamon

  • Baking spice

  • 1 tsp of baking soda

  • Dash of salt

Directions:

  • Preheat oven to 375. 

  • Mix wet ingredients.

  • Mix all dry ingredients (except for oats).

  • Add dry to wet ingredients. Mix well.

  • Once combined, fold in the oats.

  • Bake for 30 minutes.

Toppings/Mix-ins:

  • Chocolate chips

  • Blueberries with a walnut crumble topping