For those who know me know I pretty much live for banana bread. And my son? Well he’s a chip off the mama-shaped block. Since he moved into toddlerhood and embraced the whole “chewable food” thing I’ve found myself getting increasingly creative with my baking – mostly trying to find ways to get vegetables in anything, including my beloved banana bread recipe which has now become a very tasty Zucchini Banana Muffin! And like its predecessor, still fills the house with that unbelievable smell that is like a warm hug, hot summer day and your fondest childhood memory all in one.
Like the original recipe this one is still gluten-free, dairy-free and either sugar-free or crazy low in sugar (unrefined, of course) depending on whether you add the maple syrup or not (I don’t because ripe bananas are sweet enough in my opinion!). And since a muffin is, by nature, a single serving food (unless you eat two lol) they are easily individually frozen for a quick snack or breakfast when the need arises if you want to make a double batch or just don’t need to an immediate need to eat a dozen muffins (although I often feel I do….I blame that smell I mentioned earlier).
These muffins are literally the perfect food for anyone who wants to sneak some extra veggies into their diet without giving up their favourite baked treats. And who the heck doesn’t love that?
The Natural Blonde
Banana Zucchini Muffin
• 1 cup oat flour (you can make your own by processing whole oats in a blender)
• ¼ cup coconut flour
• 2 tsp. gluten-free baking powder
• ¼ tsp. sea salt
• 1 tsp. cinnamon
• 1 cup mashed over-ripe mashed banana (from about 2 bananas)
• ½ cup grated zucchini, squeezed in paper towel to remove some moisture
• ¼ cup coconut oil, melted and cooled
• ¼ cup unsweetened applesauce
• 2 Tbsp.- ¼ cup maple syrup or coconut nectar (optional)
• 1 tsp. vanilla
• 2 large eggs (can sub flax egg for vegan version)
Pre heat oven to 350 degrees and grease a muffin pan.
Combine all dry ingredients in a large bowl and stir to combine.
In another bowl, combine the mashed banana, applesauce, maple syrup or coconut nectar (if using), vanilla, and the eggs and stir to combine. Add in the coconut oil and stir again.
Add the dry ingredients to the wet and stir until fully combined, ensuring there are no clumps of flour left (you can use an electric mixer for a smoother loaf but I prefer to have some chunks of banana). Lastly, fold in the zucchini and stir until just combined. Distribute the batter evenly in the muffin pan then bake for 20-25 minutes or until the edges of the muffins are golden brown and a knife inserted comes out clean. Allow to cool in pan for 10 minutes before transferring to a cooling rack to completely cool (well….until cool enough to eat!). Store for up to a week in the fridge in an airtight container or a month in the freezer.