Wow! I’m back you guys! Thanks so much for all the sweet notes while we were moving and for all the kind comments and support you gave my lovely guest posters. I can hardly believe that our year in England flew by so quickly. Not only did we have an amazing jam-packed 12 months of travel and new friendships, I pretty much lived in an “eat-all-the-things” state the entire time I was over there and managed to come back Stateside a good 15 pounds heavier. (It was worth it! Yum!)
SO-I’m in full-on healthy eating mode now that I’m home and excited to share this super delicious muffin recipe packed with all sorts of good-for-you ingredients! These little powerhouses are packed full of banana, zucchini, almond and made with almond meal and whole grain flour. They are about as healthy as muffins come in my book, and they cook up moist and delicious without the guilt! Let me know what you think!
Almond Banana Zucchini Muffins
- Yield: 12 muffins
2.5 medium bananas
1 medium zucchini, shredded
1 cup whole wheat flour
1/2 cup almond meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 tsp cinnamon + 1 tablespoon for topping
2 teaspoons vanilla extract
1/3 cup pure maple syrup
3 tablespoons olive oil
1/4 cup chopped almonds for topping
Preheat the oven to 375 degrees. Spray a muffin pan with nonstick spray and set aside.
In a large bowl combine all dry ingredients.
In a medium bowl add the banana and vanilla. Mash to combine.
Add remaining wet ingredients (excluding zucchini) to the mashed banana and mix well.
Combine the wet and dry ingredients together and mix in the zucchini.
Spray a muffin tin (or silicone muffin cups) with non stick spray and portion batter
into the cups. Top each muffin with almonds and cinnamon.
Bake for 22 minutes. Serve warm or cool.
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