Enjoy these moist, naturally sweet and healthy muffins any time!
The oil typically used for muffins has been replaced with applesauce, and the egg with ground flaxseed, to boost the health benefits and lower fat content. I substitute other ingredients for eggs and baking powder due to food allergies, but have noted where you can choose to use them instead.
You can keep a bag of Banana Zucchini Muffins in the freezer for a quick snack or energizing breakfast. They thaw within a few minutes or can be warmed in the microwave.
- 2 bananas
- 1 1/2 cups zucchini, finely shredded
- 3 1/2 cups flour
- 1/2 cup and 1 Tablespoon ground flaxseed, divided
- 3 Tablespoons water
- 1/3 cup applesauce
- 1 teaspoon vanilla extract
- 1/2 cup Splenda brown sugar blend
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- Preheat oven to 375 degrees.
- In a small bowl, combine 1 Tablespoon ground flaxseed with 3 Tablespoons water and let sit for a few minutes until it starts to gel. (You can skip this step and add 1 egg to wet ingredients.)
- In medium sized bowl, mash up banana with a potato masher, then add zucchini, applesauce and vanilla. Stir in Flaxseed water mixture.
- In a large bowl, combine flour, 1/2 cup ground flaxseed, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add in wet ingredients and combine well. The batter will be very moist.
- Grease muffin trays with a little coconut oil or use silicone muffin trays. Fill cups 2/3 full and bake for approximately 15 minutes. I make 12 regular and 24 mini muffins with my batch.
- For my own muffins, I substituted 2 teaspoons baking powder for 1/2 teaspoon baking soda mixed with 1 teaspoon Cream of Tarter due to corn allergy. You can use either method.
- I use Splenda Brown Sugar blend to save on sugar and calories, but you may use regular brown sugar if you prefer.
Banana Zucchini Muffins — Product Resources:
- Hodgson Mill’s unenriched, unbleached white flour
- natural applesauce
- cream of tartar
- whole flaxseed (best if kept in freezer and freshly ground as needed)
- Splenda brown sugar blend
- potato masher
- Silicone Mini Muffin Pan
- coconut oil
Please note: there are affiliate links contained in this post. If you should choose to purchase any products by clicking on a link, I may receive a small percentage of the purchase price.