Zucchini Banana Muffins (Edit recipe)

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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!

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PREP TIME

10 minutes

COOK TIME

15 minutes to 18 minutes

INGREDIENTS

10

Serves: 12

Ingredients

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Process

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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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	86
Fat:	2 g
Carbohydrates:	16 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.