Nutty Banana Zucchini Power Muffins
These Nutty Banana Zucchini Power Muffins are a delightful blend of flavors and wholesome ingredients, adapted from the beloved Vegan Lunchbox by Jennifer McCann. Bursting with the natural sweetness of ripe bananas and enriched with the nutritious goodness of zucchini and walnuts, these muffins make a perfect snack or breakfast option for busy days. They're not just tasty, but also nutritious and surprisingly budget-friendly. Bake a batch and store them in the freezer for a convenient, guilt-free treat to toss into your lunchbox every day!
12
Servings
N/A
Calories
12
Ingredients
Ingredients
whole wheat flour
1 cup (sifted)
white flour
1 cup (sifted)
cinnamon
1 teaspoon
baking powder
2 teaspoons
baking soda
1 teaspoon
ripe bananas
2 (peeled)
molasses or honey
3 tablespoons
apple juice
1/2 cup
apple cider vinegar
2 teaspoons
grated zucchini or grated carrots
1 1/2 cups
crushed walnuts
1/2 cup
sultanas
1/2 cup
Instructions
1
Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners. Lightly spray the liners with non-stick cooking spray for easy removal.
2
In a large mixing bowl, combine the whole wheat flour, white flour, cinnamon, baking powder, and baking soda. Whisk together until well mixed.
3
In a blender, combine the peeled ripe bananas, molasses (or honey), apple juice, and apple cider vinegar. Blend until smooth and creamy.
4
Pour the blended wet ingredients into the dry ingredients, and gently mix until just combined – be careful not to over-mix.
5
Fold in the grated zucchini (or carrots), crushed walnuts, and sultanas until evenly distributed throughout the batter.
6
Divide the batter evenly among the prepared muffin cups, filling each one about 3/4 full.
7
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8
Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9
For storage, freeze the muffins in individual freezer bags, ready to grab and go as needed!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main name of this recipe?
The recipe is called Nutty Banana Zucchini Power Muffins.
Who is the original author of the recipe this was adapted from?
This recipe was adapted from Jennifer McCann's 'Vegan Lunchbox'.
Is this recipe budget-friendly?
Yes, these muffins are described as surprisingly budget-friendly and nutritious.
How many muffins does this recipe yield?
The recipe makes approximately 12 servings.
What is the recommended oven temperature?
Preheat your oven to 180°C (350°F).
How should I prepare the muffin tin?
Line the muffin tin with paper liners and lightly spray them with non-stick cooking spray for easy removal.
What two types of flour are used in these muffins?
The recipe uses 1 cup of whole wheat flour and 1 cup of white flour, both sifted.
What spices are included in the dry mix?
The recipe includes 1 teaspoon of cinnamon.
Which leavening agents are used?
You will need 2 teaspoons of baking powder and 1 teaspoon of baking soda.
How should the dry ingredients be combined?
Whisk the flour, cinnamon, baking powder, and baking soda together in a large mixing bowl until well mixed.
Which ingredients should be blended together?
In a blender, combine the peeled ripe bananas, molasses or honey, apple juice, and apple cider vinegar until smooth.
Can I use honey instead of molasses?
Yes, the recipe allows for either 3 tablespoons of molasses or honey.
What type of fruit juice is used for the wet mixture?
The recipe calls for 1/2 cup of apple juice.
Should the bananas be peeled before use?
Yes, the recipe specifies using 2 peeled ripe bananas.
What is the technique for combining wet and dry ingredients?
Pour the blended wet ingredients into the dry ingredients and gently mix until just combined.
What should I avoid when mixing the batter?
Be careful not to over-mix the batter when combining wet and dry ingredients.
What vegetables can be used in these muffins?
You can use 1 1/2 cups of either grated zucchini or grated carrots.
What type of nuts are included?
The recipe includes 1/2 cup of crushed walnuts.
What dried fruit is included in the recipe?
The recipe calls for 1/2 cup of sultanas.
How full should I fill the muffin cups?
Fill each muffin cup about 3/4 full with the batter.
What is the required baking time?
Bake the muffins for 20-25 minutes.
How do I test if the muffins are finished baking?
The muffins are done when a toothpick inserted into the center comes out clean.
How long should the muffins cool in the pan?
Allow the muffins to cool in the pan for 5 minutes before transferring them.
Where should the muffins cool after being removed from the pan?
Transfer them to a wire rack to cool completely.
How can I store these muffins for a convenient grab-and-go snack?
Freeze the muffins in individual freezer bags for a quick treat to toss into a lunchbox.
Are these muffins suitable for a vegan diet?
Yes, the recipe is tagged as vegan (provided you use molasses rather than honey).
Is this recipe suitable for meal prep?
Absolutely, they are freezer-friendly and ideal for meal prep.
What is the category of this recipe?
This recipe is categorized under Breads.
Why is apple cider vinegar included?
Apple cider vinegar is blended with the wet ingredients and helps with leavening and texture.
Should the flour be sifted?
Yes, the ingredient list specifies that both the whole wheat and white flour should be sifted.