Banana Zucchini Muffins

I love hiding veggies in things and watching the kids devour them!

These muffins I’ve adapted from My Kids Lick The Bowl, are nut free so a winner for school lunchboxes! (If these aren’t for school, I swap the choc chips for walnuts).
Make bulk and freeze to keep handy for school lunch boxes.


PREP: 10 MINUTES | COOK: 25 MINUTES | CHILL: 5 MINUTES | SERVES: 12


Ingredients:

  • 1 large ripe banana
  • 1 apple, peeled and diced
  • 2 eggs
  • ¾ cup milk
  • 1/4  cup coconut oil
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 3 Tbsp maple syrup, honey or brown sugar
  • 1 large zucchini, grated
  • 2 cups SR flour
  • 1/3 cup choc chips (optional)

Method:

  1. Preheat your oven to 180 degrees Celsius and prepare a muffin tin (Tip: grease pan well to avoid single use patty cake liners)
  2. In a large bowl mash a banana, add eggs, milk, oil, vanilla and maple syrup and mix well so that the eggs and liquids are well combined
  3. In a separate bowl, add the flour and cinnamon.
  4. Peel and grate the zucchini and peel and dice the apple
  5. Pour the wet ingredients into the dry ingredients and mix, but not too well, the general rule is to not over mix a muffin.
  6. Add the zucchini and apple (and the choc chips if using, reserve a few to sprinkle on the top) and again just mix gently
  7. Portion into a 12 regular muffin tray, top with a few of the reserved choc chips
  8. Bake at 180 degrees Celsius for 25- 30 minutes or until golden on top and cooked through

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