Vegan Banana Zucchini Muffins
Deliciously soft & flavorful muffins you'll want to have on hand all the time!
Ingredients
- 2 Zucchini, shredded not peeled!
- 1.5 cups Coconut oil, melted
- 1/2 cup Brown sugar
- 4 tbsp Unsweetened almond milk
- 2 tbsp Vanilla extract
- 1 tbsp Cinnamon
- 5 Overripe bananas
- 3 cups All purpose flour
- 2 tbsp Baking powder
- 1 tsp Salt
Instructions
- Preheat the oven to 400. Line 2 muffin tins with paper liners. Shred the zucchini & wrap it in paper towels (burrito style!) & set aside.
- Add the sugars, coconut oil, almond milk, vanilla extract & cinnamon to the bowl of a stand mixer. Mix on low for 1-2 minutes or until well combined.
- Add the mashed bananas to the bowl & continue mixing for another minute.
- While the mixer is still going, add the zucchini & mix for another minute or two. You may have to scrape down the sides of the bowl to make sure all ingredients are incorporated.
- Keeping the mixer on low, add the flour, baking powder & salt. Mix for another 30 - 60 seconds until everything is well blended. You may have to scrape the sides of the bowl again. The batter will be thick!
- Fill the cupcake liners 3/4 of the way full. Bake at 400 for 11 minutes. Without opening the door of the oven, cut the temp down to 350 & bake for another 9 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes & then DEVOUR!!
Notes
If I have overripe bananas that can't stay on the counter any longer, I add them to a freezer bag (peel & all!) and keep them in the freezer until ready to use. They don't look pretty but they last a long time & maintain their very banana-ness. When ready to use, just thaw, then make a hole in the peel & squeeze out the "meat". These are PERFECT for baking anything that calls for bananas.