Summer is almost over and school is around the corner. That means endless mornings of packing lunch for the kids. My eldest daughter was always a picky eater so I had to be creative in packing her lunch so that she gets a balanced meal.
I harvested an abundance of zucchinis from the garden. Which means lots of variations of dishes. I decided to hide some zucchinis in muffins so the kids would eat it.
Flourless Banana Zucchini Muffins are made with almond flour, maple syrup, & cocoa powder. Zucchini keeps the muffins moist and is perfect for those picky little eaters. Ripe banana adds sweetness and cocoa powder hides the green zucchini.
Why These Muffins Are Healthy
Low sugar: These muffins have no added refined sugar and only maple syrup.
Low carb, high protein and full of fiber: Eat one and you are full without bloating.
Dietary friendly: These moist muffins are gluten and dairy free.
Optional Add-Ins
Chocolate chips: You can use mini dark chocolate chips.
Chopped nuts: Walnuts, pecans, almonds, etc. Add ¼ cup.
Blueberries: Use fresh or frozen. Add around ¼ cup.
Raisins: Add between ¼ cup of raisins.
Ingredients
3 large ripe bananas
3 eggs large
1 cup shredded zucchini packed, not squeezed
1 tsp pure vanilla extract
2 tbs maple syrup or honey
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 tbsp avocado oil or any other oil
3 cups almond flour
1/4 cup cocoa powder
Cooking spray
Dark chocolate bars broken into pieces to garnish.
Instructions
Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
In a mixing bowl, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and whisk until smooth.
Add almond flour and stir just enough to combine.
Add zucchini and mix.
Add cocoa powder and stir with a spatula.
Pour batter onto muffin tin and garnish with broken chocolate bar pieces.
Bake for 18-25 minutes, or until golden brown and toothpick inserted come out clean.
Remove from the oven, let cool 20 minutes and enjoy.
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