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Zucchini Banana Bread Muffins for Kids
The only allergy-friendly zucchini banana bread muffins that you'll ever need!
Prep Time
7
minutes
mins
Cook Time
18
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast, Snack
Cuisine:
Breakfast, Snack
Servings:
15
Muffins
Calories:
128
kcal
Author:
Kacie Barnes, MCN, RDN, LD
Equipment
Blender
Ingredients
2½
Cups
Rolled Oats
(200g)
1¼
Cups
Mashed Banana
(300g)
1
Cup
Zucchini
(200g)
1
tsp
Baking Soda
½
tsp
Cinnamon
¾
tsp
Baking Powder
¼
tsp
Salt
1½
tsp
Vanilla Extract
⅓
Cup
Avocado Oil
¼
Cup
Pure Maple Syrup
1½
Tbsp
Apple Cider Vinegar
Mini Chocolate Chips
(Optional)
Instructions
Preheat oven to 375 F, and prepare 2 muffin tins (regular or mini muffins).
Spray with oil if you don’t have liners or a silicone muffin tin.
Put the oats in a blender and blend until a fine powder forms.
If you don’t have a high powered blender, grate the zucchini.
Add all other ingredients to the blended oats (except optional chocolate chips) and blend until smooth.
Fill muffin tins.
Sprinkle chocolate chips on top.
Bake! For regular size muffins, bake 16-18 mins. For mini muffins, bake 10-13 mins.
Let cool, then serve!
Video
Notes
This recipe contains 3g added sugar per serving.
Nutrition
Calories:
128
kcal
|
Carbohydrates:
15.5
g
|
Protein:
2
g
|
Fat:
5.8
g
|
Fiber:
2
g
|
Sugar:
5.6
g