Banana Zucchini Blueberry Muffins (vegan, refined sugar free)
These banana zucchini blueberry muffins are made with whole wheat flour, fluffy, moist, wholesome, and the perfect summer muffin.
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Ingredients
- 1 1/2 cups whole wheat pastry flour (or 1/2 whole wheat flour and 1/2 AP flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 medium very ripe bananas, mashed (about 1 cup)
- 1/2 cup coconut sugar, add more if you want a sweeter muffin (or brown sugar)
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/4 cup unsweetened plain almond milk
- 2 tbsp melted coconut oil or avocado oil
- 1 tsp vanilla extract
- 1 cup shredded zucchini (lightly squeezed and patted dry)
- 1 cup blueberries, fresh or frozen
Instructions
- 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 to thicken.
- 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 with a spatula until flour is just combined. Do NOT overmix! Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter. Gently fold in the blueberries. (If using frozen blueberries, toss them in a little bit of flour before adding it to the batter.)
- Pour the batter into prepared muffin tin, about 3/4 full. You can sprinkle the tops with extra coconut sugar or blueberries if you want. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 10 minutes, then remove muffins and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for up to 3 days.
Servings: 12