Healthier Zucchini Banana Bread Muffins
Try this Healthier Zucchini Banana Bread Muffins recipe, or contribute your own.
Try this Healthier Zucchini Banana Bread Muffins recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup sugar
- 3/4 teaspoons baking soda
- 1 cup shredded zucchini
- 2-1/2 tablespoons pure maple syrup
- 1/2 cup mashed ripe banana (about 1 medium-sized banana)
- 1/4 cup coconut oil melted and slightly cooled
- 1-1/2 cups gluten-free “measure for meausure†or “cup for cup
- 3/4 teaspoons baking powder
- Carbohydrate 1.51471085390713 g
- Cholesterol 101.207291666252 mg
- Fat 17.7687262159014 g
- Fiber 0.283277855501373 g
- Protein 2.52674175146322 g
- Saturated Fat 11.7586085386899 g
- Serving Size 1 1 Serving (62g)
- Sodium 2437.06308944734 mg
- Sugar 1.23143299840576 g
- Trans Fat 1.36379107086988 g
- Calories 172 calories
Step-by-step
- Preheat oven to 350 degrees then line a muffin tin with liners and set aside.
- In a large bowl, whisk together eggs, sugar, and maple syrup until smooth. Add mashed banana, unsweetened applesauce, coconut oil, and vanilla then whisk until smooth.
- In a separate bowl, stir together gluten-free flour, cinnamon, baking powder, baking soda, and salt then add to wet ingredients in 2 batches, stirring until the flour is just combined before adding the second batch. Add shredded zucchini then fold to combine.
- Scoop batter into lined muffin tins, filling them 3/4 of the way full (I use an ice cream scoop) then bake for 17-18 minutes, rotating the muffin tin halfway through, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in tin for 3-4 minutes before removing to a cooling rack to cool completely.
- Store in an airtight container on the counter for 2-3 days and/or freeze in a Ziplock freezer bag.
My Go-To Healthy Muffin Recipe: A Busy Mom's Delight
As a busy mom juggling work, kids' activities, and keeping a somewhat sane household, time is a luxury I rarely have. Finding healthy, delicious snacks that are also quick and easy to make is a constant quest. That’s why I’ve fallen head-over-heels for this recipe for healthier zucchini banana bread muffins. These muffins are not only incredibly moist and flavorful, but they also sneak in a good dose of vegetables, making them a guilt-free indulgence for both my kids and me. Forget those processed, sugary muffins from the store; these homemade gems are a game-changer.
The beauty of this recipe lies in its simplicity. I can usually whip up a batch in under 30 minutes, which fits perfectly into my chaotic schedule. The ingredients are readily available in most grocery stores, and the process itself is remarkably straightforward. Even my kids can help with simple tasks like measuring ingredients or mixing the batter – turning baking into a fun family activity. The best part? The wonderful aroma that fills the kitchen while they bake makes the whole process even more enjoyable. My kids often ask for these muffins as an after-school snack, providing them with the energy they need for their homework and activities. And because they are so satisfying and relatively healthy, I don’t have to worry about overindulgence.
These muffins have become a staple in our household, a versatile treat that suits every occasion. Packed in lunchboxes for school or work, served warm with a cup of coffee for a comforting breakfast, or enjoyed as a delightful dessert after dinner, they seamlessly integrate into our daily lives. The subtle sweetness from the bananas and maple syrup, combined with the wholesome goodness of zucchini, makes them an irresistible treat. They’re not overly sweet, which is crucial for me, ensuring they satisfy my sweet tooth without causing an energy crash later. Plus, I can feel good about offering them to my family, knowing they’re made with wholesome ingredients, rather than relying on refined sugars and processed flours.
Beyond the convenience and health benefits, these muffins are also highly adaptable. Feel free to experiment with different spices or add-ins. A sprinkle of chopped nuts or a drizzle of melted chocolate adds an extra layer of flavor, making each batch unique and exciting. I’ve even tried adding blueberries or cranberries for a festive twist. The possibilities are endless, making this recipe a perfect canvas for culinary creativity. Whether it’s a weekday afternoon or a weekend brunch, these muffins always hit the spot, a testament to the simple joy of baking with wholesome, delicious ingredients.
I can't stress enough how much this recipe has simplified my life. It's a quick, easy, and delicious solution to the constant struggle of providing healthy and appealing snacks for my family. The result? Happy kids, a happy mom, and a kitchen filled with the sweet aroma of happiness. This is more than just a recipe; it's a little slice of sanity in the whirlwind of motherhood.
