Zucchini Banana Muffins
This muffin recipe is for the picky toddler who doesn’t like to eat any vegetable, and needs a good source of healthy fats and their diet. These muffins are gluten and dairy free, are super moist, and extra delicious. They serve as a perfect nutrient, dense snack or addition to any breakfast. And when you top them with sprinkles, any toddler will be sure to pick them up and take a bite!
PREP TIME
10 minutes
COOK TIME
15 minutes to 18 minutes
INGREDIENTS
10
Serves: 12
Ingredients
- 1 whole1 whole1 whole Zucchini
- 1 whole1 whole1 whole Banana
- 2 whole2 whole2 whole Egg
- 0.333 cup0.333 cup0.333 cup Agave Nectar (Syrup)
- 1.5 cup1.5 cup1.5 cup Almond Flour
- 0.5 cup0.5 cup0.5 cup Tapioca Starch
- 0.333 cup0.333 cup0.333 cup Gluten Free Rolled Oats
- 2 Tbsp2 Tbsp2 Tbsp Golden Flaxseed Meal
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Ground Cinnamon
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350°, and line a muffin pan with cupcake liners.
- Peel the zucchini and dice up into two small pieces. Add to stand mixer bowl. Add your banana, eggs And agave to the zucchini. Blend together until combined.
- Add your almond flour, tapioca starch, rolled oats, flaxseed, cinnamon and baking powder. Blend together.
- Pour batter into muffin tin. Top with sprinkles. Place in oven and Bake for 15-18 minutes.
- Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Dairy Free Gluten Free Nightshade Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 86 |
| Fat: | 2 g |
| Carbohydrates: | 16 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 54 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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