Banana Nut Zucchini Muffins
These banana nut zucchini muffins are the perfect fall breakfast and a great way to use up end of summer zucchini as we change seasons! They are healthy enough to be a nutrient rich breakfast and tasty enough to be a sweet treat. High in fiber, totally plant-based, gluten free, oil-free and refined sugar free. Boasting fruits, nuts, veggies, and seeds.
Servings 12 muffins
Calories 220kcal
Equipment
- muffin tin
- Oven
Ingredients
- 2 large ripe bananas mashed
- ⅓ cup coconut butter melted
- ⅔ cup coconut sugar
- 1 tbsp apple cider vinegar
- 1 tbsp ground flax seed
- ½ cup plant based milk
- 1¼ cup zucchini shredded
- 1½ cups gluten free flour
- ½ cup almond flour
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- ¾ cup pecans chopped
- ½ cup golden raisins
Instructions
- Preheat oven to 350 and line a muffin tin with muffin liners.
- Add the first 6 ingredients to a mixing bowl and stir to combine. Fold in zucchini shreds. Add the flours, salt, baking soda and cinnamon. Stir until combined. Fold in pecans and raisins.
- Fill each muffin liner 3/4 full and top with additional pecans if desired.
- Bake for 23-25 minutes.
Nutrition
Serving: 1muffin | Calories: 220kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 214mg | Potassium: 196mg | Fiber: 5g | Sugar: 14g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg
