Recipe: Nutty Zucchini Banana Muffins

These sugar-free toddler approved muffins will be on your weekly meal prep rotation in no time! They are filled with healthy fats and protein to guarantee full bellies for on-the-go snacks and last minute breakfasts. The zucchini keeps them moist and the banana sweetens them without needing to add any sugar. Enjoy warm, cut in half with butter. 

xo Bek

Ingredients

  • ¾ cup all-purpose flour

  • ¾ cup rolled oats

  • ½ cup almonds

  • ½ cup walnuts

  • 2 tablespoons whole ground flaxseed meal

  • 2 tablespoons pumpkin seeds

  • 1 tablespoon unsweetened shredded coconut

  • 1 tablespoon aluminum-free baking powder

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ½ teaspoon salt

  • ½ cup coconut milk or whole milk

  • ¼ cup extra-virgin olive oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon maple syrup

  • 2 ripe bananas

  • 2 cups zucchini (no need to squeeze out excess water)

Preparation

  1. Preheat the oven to 400°F and line a 12-cup muffin tin with parchment baking cups.

  2. Combine all of the dry ingredients into a blender. Blend until you achieve a flour-like consistency.

  3. Add your wet ingredients into the blender. Blend until smooth. (You may have to scrape the sides of your blender with a spatula throughout)

  4. Pour the batter into the 12 muffin cups. Bake for 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.

  5. Cut in half and top with butter.

Tips

  • Don’t wring out the zucchini. Many recipes tell you to squeeze the moisture out of the zucchini. Not this one! Here, we want all of that moisture to go into the muffins, making them really soft and tender. 

  • Freeze some for later. Stored in an airtight container at room temperature, these muffins will keep well for about 3 days. If you want to have them around for longer than that, I recommend storing them in the freezer. Thaw frozen muffins overnight in the fridge, or pop them in the microwave for about 30 seconds.

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