Bananes courgettes muffins (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup (65 ml) almond butter
02 -
1/4 cup (65 ml) maple syrup
03 -
1 cup (250 ml) [about 3 small bananas] mashed ripe bananas
04 -
1 egg or 1 tablespoon flaxseed mixed with 3 tablespoons water for a vegan option
05 -
1/2 cup (125 ml) almond milk or any milk you prefer
06 -
1 teaspoon vanilla extract
07 -
2 cups (500 ml) (roughly 2 small zucchinis) grated zucchini
08 -
3 cups (750 ml) old-fashioned rolled oats
09 -
1 tablespoon baking powder
10 -
1 teaspoon ground cinnamon
11 -
1/4 teaspoon salt
→ Optional Ingredients
12 -
1/4 cup (65 ml) dark chocolate chips
13 -
1/4 cup (65 ml) chopped walnuts
# Instructions:
01 -
Set your oven to 375°F (190°C). Coat muffin tins with non-stick spray or pop in some paper liners.
02 -
Grab a large bowl and combine the mashed bananas, grated zucchini, milk, vanilla, almond butter, maple syrup, and the egg (or vegan substitute). Stir it all together thoroughly.
03 -
Toss in the oats, baking powder, cinnamon, salt, and optional additions if you’re using them. Stir until everything’s nicely blended.
04 -
Scoop the batter into your prepared muffin tins, filling almost to the top. You’ll end up with 16 muffins, needing two trays, or you could make it into a loaf if you’d like.
05 -
Bake for about 23–28 minutes. They're done when a toothpick poked into the center comes out clean.
06 -
These freeze well! Or put them in an airtight container in your fridge—they'll stay fresh for about a week.
# Notes:
01 -
For a dairy-free option, stick with plant-based milk. You can tweak the sweetness by adding more or less maple syrup to match your taste.