I created these muffins … Calories: 170. I made 12 muffins and a small "cake" in a round glass bowl. My intention with this recipe was to add a minimal amount of natural sugar (from the banana), giving these muffins just a hint of sweetness. In the fall I make vegan pumpkin muffins, and in the winter banana carrot muffins, spring is the perfect time for zucchini muffins. Don’t let that turn you off though, because this bread is so damn yummy, and you’ll be able to trick all the picky eaters to eat more veggies. Gently fold in the zucchini. Vegan Zucchini Cornbread Muffins. You can make 12 mini muffins, or 9 average sized muffins. I thought that they were a little too sweet as well. And by that I mean that it has a special twist with the zucchini in the mix. These vegan zucchini muffins are moist, buttery (without any actual butter, woot! Perfect as an addition to breakfast or lunch, or eaten as a snack. Remove muffins from oven and cool to room temperature in the pan. 2 cups shredded zucchini 1 cup mashed ripe banana 1/2 cup applesauce 2 tsp vanilla 3/4 cup sugar 1 1/2 cup flour 1 tsp cinnamon 1 pinch nutmeg 3/4 tsp baking soda 1/2 tsp salt 1 cup raisins Vegan Banana Zucchini Muffins Recipe. So, feel free to sweeten to satisfy your palate. Facebook 0 Twitter LinkedIn 0 Pinterest 0 0 Likes. ★☆ All the flavors are distinct and blended and its moist and delicious. Give the zucchini a couple good squeezes, and then add it to the banana mixture and combine. Perfect for vegans AND those who really want muffins but just realized they're out of eggs (one of the great things about vegan muffins!) Healthy muffins like … You can also line with muffin liners. Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. These healthy vegan muffins are easy to make and can be eaten fresh, and they can even be frozen for later if desired. ★☆ Required fields are marked *, Rate this recipe These zucchini muffins are the best healthy zucchini muffins ever because of their wonderful taste and texture. Turned out moist and fluffy. Used only 1 banana and 100% whole wheat flour. ★☆. Beat them with a whisk until they are … quinoa says: September 2, 2014 at 6:43 pm […] of the first (and best) recipes that showed up is a recipe from one of my favorite blogs – … Seriously, I have my blog content planned out for the next five months and nowhere was I planning zucchini muffins. Perfect as they are not too sweet. Spoon batter into prepared muffin cups about 3/4-full. These vegan chocolate banana bread muffins are delicious and super easy to make too. The combination of cassava flour and coconut flour are needed to get the right muffin texture. These vegan zucchini … You do not need to grate the zucchini, simply … Nutrient information is not available for all ingredients. I love zucchini bread because it is so moist and fluffy and delicious. How to make chocolate zucchini muffins. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Healthy Paleo Chocolate Zucchini Bread Muffins made with all vegan and gluten-free ingredients. Mash banana and add to the mixture. Preheat the oven to 350 degrees F, then lightly grease a muffin … That being said, adding a tablespoon or two of your favorite sweetener (such as honey, maple syrup or coconut sugar) shouldn't change the recipe too much. With just a bit of tweaking, I transformed that tasty ‘n easy zucchini bread into today’s Healthy Moist Vegan Zucchini Muffins (with chocolate chips, of course)!! Add remaining ingredients to mixing bowl, stir until well combined. I used 2 1/2 cups of a mix of summer squash and zucchini. (I recommend measuring all ingredients by weight, when given.). Then, bake the muffins for 35 minutes at 350 degrees F. After baking, remove the muffins from the oven and cool in the pan to room temperature. Peel banana and mash in a large mixing bowl. Saturated Fat: 3g. Breakfast, Dessert lauren blake July 7, 2015 muffins, vegan muffins, banana zucchini muffins, vegan banana zucchini chocolate chip muffins, vegetarian, whole grain, dairy free, egg free, healthy dessert, healthy snack 5 Comments. Copyright © 2020 Bake It Paleo on the Seasoned Pro Theme, « Gluten Free S'mores Cookies (Paleo, Vegan). I don’t know what happened, these vegan double chocolate zucchini muffins just came out of nowhere. So yummy! Sugar: 10g. They are Paleo, Vegan, gluten free, dairy free, made with cassava flour and only sweetened with banana. **75g or ½ cup grated zucchini, lightly packed, Keywords: vegan, Paleo, zucchini muffins, zucchini banana, muffins, egg free, no added sugar, nut free, Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo, Your email address will not be published. Bake in oven for 20-25 minutes or until golden brown. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. These easy Vegan muffins are made with a few grain free flours, only sweetened with banana and oil free. Used whole wheat flour but otherwise as listed. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Preheat oven to 350 degrees F (175 degrees C). First, preheat your oven to 350 degrees F. Next, peel the banana and mash in a large mixing bowl. Shredded zucchini makes muffins moist and tasty with very little oil. Spoon the batter into the greased muffins tins. Will make it again. Sodium: 185. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Also I didn't have lemon juice so I used apple cider vinegar. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. Bake for 28-30 minutes or until done. This recipe, however, is completely egg free! Different seasons call for different types of muffins. Instructions. Your daily values may be higher or lower depending on your calorie needs. These healthy Zucchini Banana Muffins are the perfect afternoon snack or breakfast addition. Made only a few simple ingredients like almond flour, flax egg and sweetened with banana. But, I have to admit, I do like that it has forced me to do more Vegan and egg free baking! Previous. Very good moist. Healthy zucchini muffins made in the blender using wholesome ingredients like oats, maple syrup & almond butter keeping them flourless and naturally sweetened. Gluten free flour blends often works in place of cassava flour, but have not been tested for this particular recipe. Zucchini – This recipe calls for 1 1/2 cup which is typically 1 large zucchini. I enjoy eating these zucchini muffins on their own, or topping with a bit of tahini and cinnamon. Begin by preheating the oven to 350°F and then getting all of your ingredients together. These healthy muffins are a great breakfast or lunch addition or a healthy snack. Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, … Line a muffin pan with silicone muffin liners. These vegan banana muffins are egg and butter free, with the bananas acting as a binder, and create a moist, fluffy muffin. Mix white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter. Store the muffins in the fridge for up to one week. love. These fluffy chocolate chip zucchini muffins are perfect for breakfast, a snack or even dessert! 130 calories; protein 1.9g; carbohydrates 25.3g; fat 2.6g; sodium 268.6mg. Plus, they are super easy to make and perfect for weekly meal prep. You saved Vegan Zucchini Banana Bread Muffins to your. I also love cornbread because it’s salty and light. This Vegan Zucchini Banana Bread is everything you love about banana bread and then some. Not the best combination of flavors even though I love banana and zucchini... just apparently not together. However, any level of ripeness should work. Ingredients & Substituions. Then, add the remaining ingredients to the mixing bowl and mix well. 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