20 Servings
30 Minutes
Allergens
These healthy muffins are a delicious breakfast or snack – perfect for little and big fingers alike.
Yields 44 mini muffins
Preheat oven to 350°F.
Mix together zucchini, bananas and silan.
Next add in oil, vanilla and eggs until well incorporated.
Mix in dry ingredients. Then fold in raisins.
Scoop into lined mini muffins tin (I used the parchment liners). I use a one tablespoon measuring spoon.
Bake for 14-15 minutes.
