Vegan Zucchini Banana Bread Muffins
Delicious and healthy vegan muffins made with zucchini and banana.
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Main Ingredients
- 1 cup Grated zucchini
- 1 cup Mashed banana about 2 large bananas
- ½ cup Maple syrup
- ¼ cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 ½ cups Whole wheat flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Ground cinnamon
Preheat your oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
In a large mixing bowl, combine the grated zucchini, mashed banana, maple syrup, melted coconut oil, and vanilla extract. Mix well.
In another bowl, whisk together the whole wheat flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 150mg | Potassium: 150mg | Fiber: 3g | Sugar: 12g | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Banana, Muffins, Vegan, Zucchini