Healthy Zucchini and Banana Muffins
The Cookie Writer
The Cookie Writer
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  • 3 ripe bananas (about 1½ cups) 1 medium zucchini (about 1 cup, shredded) ½ cup unsweetened applesauce 1 egg OR 1 flaxegg 2 tsp vanilla 1½ cups whole wheat flour 1 cup old-fashioned oats 1 tsp baking soda 2 tsp cinnamon ¼ tsp. nutmeg ¼ tsp. ground ginger Salt *optional ½ cup unsweetened, shredded coconut (toasted adds more flavour!) ½ cup chopped walnuts (toasted adds more flavour!) ½ cup chopped dried fruit (I used strawberries and pineapples.) 2 tbsp sunflower seeds Instructions *If toasting your coconut and walnuts (which I highly recommend,) preheat the oven to 350F. Place nuts onto a baking sheet and cook for 5-10 minutes, or until fragrant (do not burn!) For the coconut, spread out onto a baking sheet and bake 5-8 minutes, until golden. Preheat oven to 350F. Grease muffin tray. In one medium-sized mixing bowl, add the bananas and mashed until smooth. Grate the zucchini and squeeze excess moisture out. Add to the bananas along with the applesauce, egg, and vanilla. Stir to combine. In another bowl, mix together the flour, oats, baking soda, cinnamon, nutmeg, ginger, salt, coconut, walnuts, fruit, and sunflower seeds.Toss to combine. Mix the two bowls together until just combined. Measure out ⅓ cup portions into each muffin compartment. Place into the oven and bake for 25 minutes, or until toothpick comes out clean. 3.2.2885



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