Zucchini Banana Muffins

Every week, for 5 days, I send my daughter off to school with a snack and a lunch. That’s a lot of snacks and a lot of lunches, week after week. For that reason, at times I like to make a huge batch of muffins and freeze a bunch so that I can easily grab a snack last minute that will be nutritious and exciting for her. She can get bored of the dried fruit mixes and sliced apples.

This recipe is simple in taste, no processed sugars therefor not overly sweet and, in my opinion, nutritious and healthy so that she can stay full longer and have good fuel for her body. Store bought muffins (or coffee shop muffins), are glorified cupcakes without the frosting. In terms of sugar content, they are pretty much equally high. When made well, muffins can be an easy, quick nutritious breakfast/snack.

The kids loved these, I had to hurry and freeze a few batches before they ate them all. Which to me is a win. Giving them something they love while maintaining my nutritional integrity is important to me.

Ingredients:

• 3 cups flour (I used spelt and buckwheat here)
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1/4 tsp salt
• 1/4 nutmeg
• 1 tsp cinnamon
• 1/2 cup apple sauce
• 1/3 cup coconut oil
• 2 large ripe bananas
• 1/2 cup pitted dates ( I use medjool because they are so decadent and sweet and soft)
• 1 cup almond milk
• 1 tsp liquid vanilla
• 1 1/2 cups shredded zucchini

Steps:

• Preheat oven to 375 F
• In a large bowl mix together first 6 ingredients
• In a food processor combine the rest, except for zucchini
• Add wet mixture to the bowl, add zucchini, mix well
• Oil some muffin tins, fill them up
• Bake for about 10 minutes for mini muffins, probably 20-25 minutes for large muffins
• I made 72 mini muffins with this recipe!!!

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