a classic healthy muffin combination, bananas and zucchini come together with a touch of honey for a lightly sweetened and satisfying muffin.
I went back to the basics recently, and decided to whip up an old recipe I’ve used many times during my early SCD journey, but sort of abandoned along the way for seemingly fancier and more exciting recipes. Ah, poor ol banana-zucchini. An oft-forgotten, if not downright disliked (by children) and therefore neglected muffin flavour. At least, from my previous personal experience of being a child (lol) I do recall having a strong dislike for any type of muffin that would dare call itself “banana-zucchini.” I mean, zucchini, in my muffin?! Banana already would have been pushing it.
Now, of course, bananas are part of the daily routine. Most people who follow the Specific Carbohydrate Diet end up being quite the banana connoisseurs, because it’s among the only (okay, it is actually *the only*) fruit you can eat raw at the beginning of your SCD journey, and therefore seemingly has magical powers, and proves to be a sort of solace in a long road of soft-baked fruit and veggies.
Beyond the fact that bananas are an SCD staple, they are also a pretty important staple when it comes to grain free baking, and therefore the SCD diet, at least early on. I remember relying on bananas for my ‘baked good’ hankering quite a bit early, as I would make the infamous banana pancakes (1 banana, 1 egg, whisk) or even muffins with minimal ingredients like mashed bananas and almond butter.
Despite the fact that bananas are possibly the number one food item on the SCD diet and are generally healthy af, I haven’t actually shared many recipes involving them. After sharing mini banana raisin loaves, another “classic” recipe in my eyes (meaning, a recipe that is a must-have for any kitchen/family/person), I decided to dig further into the classic-recipe-scenarios and am sharing a very simple, straightforward, and delicious, banana zucchini muffin recipe.
I wanted a banana zucchini muffin that was *actually* a bit healthier than my normal muffin, and thus I did reduce the honey in this recipe. So, these muffins are not super sweet but if you do want something sweeter, feel free to increase the honey slightly. Either way, these coconut flour-muffins are easy to make, and will do you well if stored in your freezer!
Grab the recipe below, and drop me a comment if you’ve tried this recipe.
A few related recipes if you’re looking for some delicious grain free muffin or cake recipes:
- RAISIN “BRAN” MUFFINS (coconut flour)
- CARROT APRICOT MUFFINS (coconut flour)
- LEMON POPPYSEED MUFFINS (coconut flour)
- APPLE CHAI MUFFINS (coconut flour)
- LEMON CURD & RASPBERRY JAM EXPLOSION (coconut flour)
banana zucchini muffins: ingredients
- 1/2 cup of coconut flour
- 1 cup shredded zucchini, drained of excess moisture (approx 1 zucchini)
- 1 very ripe, mashed banana
- 1/4 cup of grape seed oil
- 1/4 cup of honey
- 1 tsp of pure vanilla extract
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg
- 4 eggs
banana zucchini muffins: how to
- mix the dry ingredients in a large bowl, add in your wet ingredients and mix well.
- scoop out your batter into a parchment paper cup-lined muffin tray.
- bake muffins in a preheated oven at 350 for 30 mins or so. allow to cool before removing from tray. these store well in the fridge or the freezer.
banana zucchini muffins
Ingredients
- 1/2 cup coconut flour
- 1 cup shredded zucchini, drained of excess moisture approx 1 zucchini
- 1 very ripe, mashed banana
- 1/4 cup grape seed oil
- 1/4 cup honey
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 4 eggs
Instructions
- Mix the dry ingredients in a large bowl, add in your wet ingredients and mix well.
- Scoop out your batter into a parchment paper cup-lined muffin tray.
- Bake muffins in a preheated oven at 350 for 30 mins. Allow to cool before removing from tray. These store well in the fridge or the freezer.