These springy and soft zucchini muffins are made a little healthier with the addition of a ripe banana, so less sugar can be used. Not to mention a great way to get some extra green veggies into your crew in the form of easily adaptable zucchini. They are delicious warm out of the oven for breakfast or an afternoon snack.
I had 4 zucchini in my fridge that needed to be used. I get so excited shopping and often end up buying more than I can use. I hate to see anything go to waste – especially healthy vegetables that I could try and get into my boys in some way. I try and do some kind of healthy treat each week and these muffins are so easy to throw together. You don’t even need to grate the zucchini if you have a high speed blender or food processor, just throw them in there to do the job for you!
These muffins are made with spelt flour which as far as I know is just a good alternative grain to wheat – and that is mainly because we tend to eat SO much wheat in western cultures. It is not out of the ordinary at all for families to have cereal for breakfast, a sandwich for lunch, and then pasta for dinner. If you don’t have spelt flour then regular flour or wholewheat would work nicely.
These muffins rise beautifully in the oven and come out soft and springy, just like regular bad-for-you-type muffins which are usually loaded with sugar. If you are used to lots of sweet treats, I recommend increasing the sugar in these muffins to 3/4 cup, or you could simply drizzle them with a simple cream cheese frosting, made with a spoon of cream cheese, one of plain yoghurt and a touch of maple syrup to sweeten. I have been cutting back a lot on sugar so things are tasting sweeter and sweeter to me all the time. They also have enough delicious butter in them to satiate. That is one thing I’ve changed my mindset around: that fat is not the bad guy. Sugar is.
Here is your recipe for Banana Zucchini Muffins:
- 3-4 zucchini, grated
- 1 large ripe banana
- 2 XL eggs
- 1 tsp vanilla extract
- 150g (2/3 cup) butter, melted
- ⅓ cup coconut sugar (or caster sugar)
- 3 cups wholewheat spelt flour
- 2 tsp cinnamon
- pinch salt
- 2 tsp baking soda
- Heat the oven to 350F/180C. Line 12 muffin cases with papers and then spray with cooking spray,
- Mash the banana in a large mixing bowl. Add the butter, vanilla, eggs and sugar and whisk until combined. Add the zucchini and mix.
- Fold in the flour, cinnamon, salt and baking soda until just mixed through.
- Spoon into the muffin tins and bake for 20-25 minutes until a toothpick comes out clean.
- Allow to cool for 10 minutes in the tin before removing.