We have had a ton of zucchini this year in our garden. I’ve been lucky enough to catch most of them before they turned into giant, monster zucchini…but a few have slipped by unnoticed until they were like this:
What to do with the surplus of zucchini? I’ve made zucchini boats, zucchini in a light saute, zucchini in soups, and zucchini bread.
This recipe for zucchini-banana muffins is lovely — there is not a lot of added sugar, which allows the natural sweetness of the bananas to shine through. The batter is made with a combination of almond meal, flax meal and rice flour, which lends a nutty flavor to the muffins and adds lots of protein along with the whole eggs. I don’t feel guilty eating these because the little fat that there is in these muffins comes from coconut oil, which is a healthier option.
A recipe that can be made in one bowl is great too — it can’t get easier. So, give them a try!
What you need to make 24 muffins:
2 Cups almond meal
1/2 Cup white or brown rice flour, finely ground
1/2 Cup ground flax meal
2 tsps baking soda
1 Tbs cinnamon
1/2 tsp nutmeg
1 tsp salt
1 1/2 tsp vanilla
1/2 Cup packed brown sugar
6 whole, large eggs
1/4 Cup coconut oil, melted
2 Cups grated zucchini
2 very ripe bananas, mashed
24 muffin liners, greased with coconut oil or spray
Preheat the oven to 350 degrees and line your muffin tins with paper liners. You will want to grease the liners by either using cooking spray or just smearing a little oil in each one. This will prevent the muffins from sticking to the liners.
In a large bowl, mix together your almond meal, flax meal, and rice flour with the baking soda, cinnamon, nutmeg and salt. Stir in the brown sugar until there are no lumps, then add your zucchini, eggs, vanilla and mashed banana. After these are thoroughly incorporated, add your melted coconut oil and stir vigorously to avoid it lumping up when it hits the colder mixture.
Spoon the batter into your muffin tins until they are about 1/2-3/4 full. You should have just enough batter for the 24 muffins.
Bake at 350 for 30-35 minutes, or until a toothpick comes out clean.
These muffins freeze wonderfully — just pull out a couple to throw into a lunchbox or bring to your office for breakfast. They thaw quickly at room temperature. Enjoy!