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Recipe by Erin Grunstein

Banana Zucchini Mini Muffins

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Banana Zucchini Mini Muffins
Parve Parve
Easy Easy
20 Servings
Allergens

Contains

- Gluten - Wheat - Egg
30 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar - Low Fat

These healthy muffins are a delicious breakfast or snack – perfect for little and big fingers alike.

Ingredients

Main ingredients

  • 2 medium zucchinis, grated and liquid squeezed out

  • 3 bananas, mashed

  • 1/2 cup date syrup – I buy one that has no added sugar, such as Heaven & Earth

  • 1/4 cup grapeseed oil

  • 1 and 1/2 teaspoons vanilla

  • 2 eggs

  • 1 and 1/2 teaspoons Gefen Cinnamon

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup Shibolim Whole Wheat Flour

  • 1 cup oats

  • 2 tablespoons coconut flakes (unsweetened)

  • 2/3 cup raisins

Directions

Prepare the Muffins

1.

Preheat oven to 350°F.

2.

Mix together zucchini, bananas and silan.

3.

Next add in oil, vanilla and eggs until well incorporated.

4.

Mix in dry ingredients. Then fold in raisins.

5.

Scoop into lined mini muffins tin (I used the parchment liners). I use a one tablespoon measuring spoon.

6.

Bake for 14-15 minutes.

Prepare the Muffins

Yields 44 mini muffins

Recipe tags

bananas dairy free Erin Grunstein erin.eats.mtl healthy muffins nut free zucchini
Banana Zucchini Mini Muffins

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