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These muffins are the perfect ode to this transitional period. They carry the summer freshness of zucchini and combine it with the heartiness of bananas and nuts, symbolic of the approaching colder months. It’s like capturing the essence of two seasons in one bite!
What I love most about these muffins is that they are vegan, gluten free, sugar free and oil free; making them an easy and light option for the morning or afternoon snack.
The bananas act as a natural sweetener that adds moisture without the need for oil. Bananas are also a powerhouse of essential vitamins and minerals, particularly potassium. Besides the fact that zucchinis are an excellent source of dietary fiber, they are also low in calories and rich in antioxidants. If you aren’t familiar with the popular flax egg they are always the perfect egg substitute in vegan baking, flaxseeds are also rich in omega-3 fatty acids.
Moreover, they’re versatile. You can have them for breakfast, pair them with your evening tea or coffee, or even serve them as a dessert when you have guests over. Their sweet and nutty flavor, combined with the moistness from the bananas and zucchini, makes them a hit across age groups.
If you’re keen on experimenting, feel free to swap out the golden raisins with cranberries or even dark chocolate chips for an added twist. If you have a sweet tooth, a drizzle of maple syrup or agave nectar on a freshly baked muffin takes its taste to a whole new level!
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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