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Veggie Packed Banana Muffins

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  • 6 Serves
  • 20 minutes
  • 20 minutes
Healthy Living

Naturally sweetened and packed with sneaky vegetables, these are perfect for fussy little eaters that won’t eat their greens! It’s a perfect recipe to use up extra zucchini and carrot leftover in the fridge.

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Ingredients

6 Serves*
140 g medium very ripe banana
100 g zucchini, grated
60 g carrot, grated
2 eggs
3 dates, pitted
2 tsp baking powder
150 g flour
1 tsp cinnamon
1/2 tsp vanilla extract
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Preheat the oven to 180C. Line a cupcake tray with muffin wraps.
  2. Squeeze excess moisture from zucchini with a muslin cloth or paper towel. Set aside.
  3. In a blender, pulse eggs, banana, dates until smooth. Add rice flour, baking powder, cinnamon and vanilla, blend until well incorporated. Pour into a large bowl, and fold in the zucchini and carrots.
  4. Scoop banana batter into muffin cases and bake for 20 minutes or until cooked through.

Top Tips

To check if muffins are ready, stick a skewer into the middle of the muffin and if it comes out clean, it’s ready.

More about this recipe

Nutrition per serving:
Calories 167.37kcal
Total Fat 1.77g
Carbs 34.17g
Sugars 10.53g
Protein 5.29g
Sodium 191.5mg
Fibre 2.53g

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