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!
10 minutes
15 minutes to 18 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 101 |
| Fat: | 2 g |
| Carbohydrates: | 17 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 54 mg |
| Fiber: | 1 g |
| Sugars: | 8 g |
| Calculated per serving. | |
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
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!
Add a Note
My Notes:
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