AuthorSam SpunnerThese Zucchini and Banana Muffins are so delicious and are moist. Perfect for lunch boxes or an afternoon tea snack! Hidden vegetables at it's best - the kids have no idea that there is zucchini in them. There's no sugar either, only honey which is a healthier option
Preheat your oven to 160C fan forced.
Grate the zucchini and squeeze the liquid out.
Mash the banana
In a bowl put the yoghurt, vanilla extract, egg, coconut oil, honey, milk, grated zucchini & mashed banana and stir until combined
In another bowl put the flour, baking powder, bicarbonate of soda and salt & chocolate chips if using them. Stir until combined.
Add the wet ingredients to the dry ingredients and mix with a spoon or fork until combined.
Pour into cupcake cases or a tin and bake for about 20 - 30 minutes - this time will depend on your oven temperature.
* Suitable for freezing
Ingredients
Directions
Preheat your oven to 160C fan forced.
Grate the zucchini and squeeze the liquid out.
Mash the banana
In a bowl put the yoghurt, vanilla extract, egg, coconut oil, honey, milk, grated zucchini & mashed banana and stir until combined
In another bowl put the flour, baking powder, bicarbonate of soda and salt & chocolate chips if using them. Stir until combined.
Add the wet ingredients to the dry ingredients and mix with a spoon or fork until combined.
Pour into cupcake cases or a tin and bake for about 20 - 30 minutes - this time will depend on your oven temperature.
