Description

These Zucchini Banana Muffins are a wholesome, naturally sweetened treat perfect for breakfast or a snack. Made with whole wheat flour, flaxseed meal as an egg substitute, ripe bananas, fresh zucchini, and cacao baking chips, they offer a moist, flavorful, and nutritious baked good that is refined sugar free and packed with fiber.

Ingredients

Scale

Wet Ingredients

2 tablespoon Flaxseed Meal
6 tablespoon Water
2 Banana, mashed
1 cup Zucchini, finely chopped
1/4 cup Pure Maple Syrup
3/4 cup Unsweetened Apple Sauce
1/4 cup Vegetable Oil
1 teaspoon Vanilla Extract

Dry Ingredients

2 cup Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Cacao Baking Chips

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C) and line a muffin pan with muffin liners to prepare for baking.
Prepare Flax Egg: In a small bowl, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for about 5 minutes until it thickens and becomes gel-like, acting as a flax egg substitute.
Chop Zucchini: Finely chop 1 cup of zucchini using a chopper or food processor to ensure even incorporation into the batter.
Combine Dry Ingredients: In a large bowl, mix together 2 cups of whole wheat flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, mash the 2 bananas and stir in the unsweetened apple sauce, chopped zucchini, pure maple syrup, vegetable oil, and vanilla extract until smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Then fold in 1 cup of cacao baking chips ensuring they are evenly distributed.
Fill Muffin Liners: Using an ice cream scoop, evenly distribute the batter into the prepared muffin liners in the muffin pan.
Bake Muffins: Bake in the preheated oven for 15-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when muffins are fully baked.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy your moist, flavorful zucchini banana muffins!

Notes

Make sure to finely chop or grate zucchini to avoid large chunks in the muffins.
Use ripe bananas for maximum natural sweetness and moisture.
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a nuttier flavor, try toasting the whole wheat flour before mixing.
Maple syrup can be substituted with honey if preferred.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Zucchini Banana Muffins, Whole Wheat Muffins, Healthy Muffin Recipe, Vegan Muffins, Flaxseed Egg Muffins, Naturally Sweetened Muffins