Vegan Banana Zucchini Muffins with Blueberries
Egg free and dairy free vegan banana zucchini muffins with optional blueberries are kid friendly and a great way to sneak in some extra veggies at breakfast, snack or as a healthy dessert.
Servings: 14 servings
Calories: 150kcal
Ingredients
- 2 ripe bananas , mashed
- 2 cups zucchini , shredded
- 1 Flax egg , 1 Tblsp flax seed + 2.5 Tblsp water
- 1/2 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup Vegetable Oil
- 2 teaspoons pure vanilla extract
- 2 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup blueberries , fresh or frozen
Instructions
- Heat oven to 350°F and prepare a muffin pan with cupcake liners.
- Shred your zucchini in food processor (on pulse) OR with cheese grater.
- In small bowl make your flax seed egg by combing your flax seed meal with water. Let sit for 5 minutes.
- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- In standing mixer (or handheld) cream your sugar, applesauce, oil and banana. Stir in vanilla extract.
- Gently stir in your flax egg. Gently stir in flour mixture and zucchini.
- Gently fold in blueberries.
- Fill muffin cups 2/3 way full. Bake for 22-26 minutes or until toothpick in center comes out clean. Muffin tops should be golden brown.
- Cool on wire racks. Store in refrigerator.
Notes
Freezer friendly: Cool completely. Wrap each muffin individually and store in freezer safe bag. Thaw and Enjoy!
Nutrition
Calories: 150kcal