BANANA ZUCCHINI MUFFINS
Blender-ready Banana Zucchini Muffins are the ultimate healthy breakfast! Packed with nutritional banana and zucchini (courgette). You do not need to grate the zucchini, simply blend in a blender, mix with your dry ingredients and bake!
HOW TO MAKE BANANA ZUCCHINI MUFFINS:
STEP 1: Wet Ingredients
Simple blend 1 cup of chopped zucchini with 2 eggs, banana, apple sauce and vanilla extract. The zucchini holds tons of water naturally so you will not need to add extra water or oil in this recipe making them low fat!
*Note: The riper the banana the sweeter it will be. Try to use a banana that is almost black in color or a rich brown tone. You can speed up the process by placing a banana on a baking pan with the peel on at 350 degrees for about 15 minutes. It will start to become fragrant when it is getting close to ready.
STEP 2: Dry Ingredients
Mix together all of the dry ingredients in a bowl then add the wet ingredients and mix well!
STEP 3: Bake Into Muffins or a Bread Loaf
Bake the muffins until a toothpick inserted comes out clean in the center one. This will be about 18-22 minutes, depending on the oven as each oven is different. You can also turn this into healthy banana zucchini bread by pouring the batter into a prepared bread loaf pan and baking it for 50-55 minutes.
You can spread with butter or coconut oil and warm in the microwave for 10 seconds to re-heat. Once you make these banana zucchini muffins you will be making them all the time! They are rich in flavor, not overpowering with a banana aroma, sweet, heavenly, and flavorful!
INGREDIENTS
1 cup gluten-free flour mix
½ cup tapioca flour
¾ cup coconut sugar
1 teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1 small zucchini (1 cup), chopped
1 banana
4 ounces unsweetened apple sauce
2 eggs
1 teaspoon vanilla extract
INSTRUCTIONS
1. Preheat the oven 350 degrees F. Spray with cooking spray a silicone muffin pan or line and spray with muffin cups.
In a blender add the chopped zucchini, banana, apple sauce, eggs and vanilla extract. Blend until very 2. smooth.
3. In a large mixing bowl combined the gluten-free flour, tapioca flour, sugar, cinnamon, salt, baking powder and baking soda. Blend well and until fully combined. Add the wet ingredients into the dry ingredients.
4. Pour into 10 of the prepared muffin cups. Bake for 18-22 minutes or until the tops are slightly browned. Let cook for 10 minutes before transferring to a cooling rack.
source:https://delightfulmomfood.com