Healthy Zucchini Banana Bread Muffins (vegan, refined sugar free)
These healthy zucchini banana bread muffins are packed with zucchini, sweet bananas, and mini chocolate chips. They are loaded with fruit and veggies, making it perfect for breakfast, as a snack, or even for dessert. Prep them for the week so you can grab one whenever you need something quick and nourishing.
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Ingredients
- 1 1/2 cups packed finely shredded zucchini, squeezed of excess moisture
- 1/2 cup cup coconut sugar (or brown sugar)
- 2 flax eggs (2 Tbsps ground flaxseeds + 6 Tbsps water)
- 2 super ripe bananas
- 1/3 cup unsweetened almond milk (or any non-dairy milk)
- 1/4 cup avocado oil (or melted coconut oil)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
- In a large bowl, make the flax eggs by adding the ground flaxseeds and water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk until well combined.
- In the large bowl with the flax eggs, mash the bananas. Then add the shredded zucchini, coconut sugar, almond milk, avocado oil, and vanilla. Whisk until well combined.
- Add the dry ingredients to the wet. Use a spatula to stir until just combined. Don’t over-mix. Fold in chocolate chips.
- Fill each muffin tin pretty much to the top to get big muffins. Top with extra chocolate chips if desired. Bake for 20-25 minutes (depends on how big you make your muffins) or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes. Remove and place on a wire rack to cool completely. Enjoy!
- Store leftovers in an airtight container on the counter for 3 days. The flavors are even better the next day!
Servings: 12