Zucchini & Banana Muffins

Raise your hand if you have a picky eater 🙋🏻‍♀️ Real talk though, Harrison’s autism makes his pickiness next level. He won’t just dislike a few certain items, he refuses entire food groups. Like vegetables. Kid won’t eat a single vegetable if it’s not blended into a smoothie or a pouch, even if he likes said veggie after it’s blended 🤦🏻‍♀️ Consistency is also a big thing with him. He loves most fruit but won’t eat it unless it’s fresh right out of the fridge – he has a big problem with mushy foods. He also won’t eat mashed potatoes, or any other mushy foods you can think of. So needless to say mama has to get real creative when it comes to hiding veggies in his diet. I mean he can’t eat pouches forever lol. So today we’re making a healthy zucchini banana muffin using honey as a sweetener instead of sugar, and hiding a whole serving of greens in every bite 🌿

Ingredients

  • 2 cups shredded zucchini
  • 4 tbsp unsalted butter
  • 1/2 cup mashed ripe banana (or applesauce)
  • 1/2 cup honey
  • 1 tsp vanilla syrup
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.75 flour
  • 1/2 cup of raisins or chopped nuts (optional)

Instructions

  1. Preheat oven to 350
  2. Shred zucchini with a veggie/cheese grater.
  3. Melt butter in microwave or stovetop.
  4. In a large mixing bowl, add melted butter, mashed banana or applesauce, honey, vanilla & eggs. Whisk until well combined. (I used my immersion blender here to make sure there weren’t any bits of banana)
  5. Next add the cinnamon, baking soda & powder, and salt. Whisk blend again, making sure there’s no lumps.
  6. Add flour and gently mix in with rubber spatula until just combined. Be careful not to overmix.
  7. Stir in zucchini and raisins.
  8. Scoop batter evenly into a greased muffin pan, or use baking cups like I did for less mess. Bake for 16-18 minutes or until toothpick comes out clean.
  9. Let muffins cool for at least 5 minutes & then enjoy!

Muffins can be stored in airtight container in the fridge for up to a week, and then in the freezer for up to 3 months.

Nutritional Info
Serving size – 1 muffin
Calories – 162kcal
Carbs – 28g
Protein – 4g
Fat – 5g
Sat Fat – 3g
Cholesterol – 37mg
Sodium – 158mg
Potassium – 207mg
Fiber – 3g
Sugar – 14g
Vitamin A – 241mg
Vitamin C- 8mg
Calcium – 40mg
Iron – 1mg

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