Banana and Zucchini Muffins

October 14, 2014 0 comments


  • 1 cup mashed, ripe banana (about 2-3 bananas)
  • 1/4 cup milk (i used oat milk)
  • 1/4 cup olive oil
  • 1/2 cup golden syrup
  • 1 tsp vanilla extract
  • 1 cup wholemeal flour
  • 1 cup almond meal
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1 cup finely grated zucchini (about 1 small)
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup dried apricots (you could do any combination of nuts, seeds and what-have-you; up to a cup)


  1. Preheat the oven to 180 degrees C.
  2. Grease muffin tray (12 x medium sized) and lightly flour, tapping out any excess
  3. Combine the mashed banana, milk, coconut oil, maple syrup and vanilla in a medium bowl. Whisk thoroughly, getting out as many banana lumps as you can. Set aside.
  4. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. Add the banana mixture and shredded zucchini. Stir until everything is just combined. Fold in the pumpkin seeds and apricots gently.
  5. Divide all the batter amongst the muffin tray and bake in the centre of the oven for about 30 minutes or until a toothpick comes out clean.
  6. Cool pan on a wire rack completely


Adapted from The First Mess

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