These muffins are the perfect way to start off your morning. Packed with whole wheat flour, fruit, and vegetables, it’s great for those crazy mornings where you just need to grab something healthy and go. They are super moist and not overly sweet. I love the natural sweetness that comes from the ripe bananas. Also, coconut sugar makes these muffins healthier than most breakfast muffins that can spike your blood sugar levels. These vegan muffins don’t have very much oil in them either (winner). Use up the last of your zucchinis and bananas and make these muffins. They freeze super well too! I usually make a batch and freeze most of them so I can have them whenever I want.
Banana Zucchini Blueberry Muffins Makes 12 muffins 1 1/2 cups whole wheat flour 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 1 heaping tsp ground cinnamon 2 medium ripe bananas, mashed (about 1 cup) 1/2 cup coconut sugar 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) 1/4 cup unsweetened plain almond milk 2 Tbsp melted coconut oil 1 tsp vanilla extract 1 cup shredded zucchini (lightly patted dry) 1 cup blueberries, fresh or frozen
Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
Make flax egg by combining ground flaxseed and water in a small bowl. Mix and set aside for 5 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine mashed bananas, coconut sugar, flax egg, coconut oil, almond milk, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Do NOT overmix! Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter. Gently fold in the blueberries.
Pour the batter into prepared muffin cups, about 3/4 full. You can sprinkle the tops with extra coconut sugar if you want. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool muffins on a wire cooling rack. Enjoy!
(Recipe adapted from Two Peas and Their Pod)