Banana, coconut & zucchini muffins

These muffins are a great way to sneak in some extra greens into your childs diet. They are far healthier than your usual store/café bought ones and provide your body with an array of nutrients.

Gluten free and dairy free, packed with zucchini, bananas and other wholesome ingredients – they are super moist and have the perfect amount of spice to them!

Give this recipe a go and let me know how you get on.

Ingredients:

  • 80 grams coconut oil
  • 200 grams zucchini
  • 150 grams/ 2 bananas plus extra for decoration
  • 4 tablespoons good quality honey
  • 1 tsp ground cinnamon & ginger
  • ½ tsp all spice
  • 1 tsp vanilla extract
  • 150 grams almond flour
  • 60 grams GF flour
  • 50 grams desiccated coconut
  • Pinch of salt
  • 2 tsp baking powder
  • 4 egg whites

Method:

  • Preheat oven to 180 degrees Celsius
  • Grate the zucchinis and place in a sieve, zucchinis contain a lot of water so you want to press as much of the water out of them as possible with some kitchen paper.
  • Line a muffin tray with muffin cases
  • Melt the coconut oil in a saucepan, add the sweetener and spices. Set aside to infuse.
  • Place the flours, desiccated coconut, salt and baking powder into a blender. Pulse to combine the dry ingredients.
  • Next add the banana & zucchini. Blend until completely incorporated into one batter.
  • Finally add the coconut oil mixture into the blend and combine.
  • Beat the eggs in a separate bowl until the whites are softly peaking.
  • Next carefully combine the batter with the eggs whites by carefully folding them through.
  • Spoon the mixture into your prepared cases.
  • Cut up thin slices of extra banana and place on-top of each muffin.
  • Cook in your preheated oven for 30 minutes.
  • Remove from oven and gently brush each individual muffin with a little more honey whilst they are warm. The honey will seep through and give the muffins a delicious sweet yet healthy flavour to them!
  • Enjoy!

muffins5

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