You will make these a lot. I gurantee it! If you have kids, you might even make them weekly like I do! This recipe has zucchini and spinach which adds more veggies easily into your diet, and the flax egg is also great fiber. You cannot taste it at all – the warm spices really help to disguise any unwanted flavors. I like that it uses coconut oil and pure maple syrup as a sweetner.
They are so incredibly moist and have only specks of green in them. I did add a few chocolate chips, but you might enjoy it without them, and maybe swapping out nuts instead. It would make for an awesome crunch factor!
Take photos of your creations and tag me on social media @plantainsandchallah
Sandy
Recipe adapted from Sunny Days with My Loves
Ingredients
- 3-4 overripe bananas (just specked with brown spots works too!)
- 1 ¼ C fresh zucchini, grated
- 1 cup spinach, chiffonade (you can use frozen too)
- 1 1/2 cup all-purpose flour
- 1/2 cup coconut oil (or olive oil)
- 1/4 to 1/2 C pure maple syrup (I alternate this amount depending how much of the chocolate chips I put in)
- 1 flax egg, (1 Tablespoon ground flax seed, 2.5 Tablespoon water, mixed and allowed to sit and thicken)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- ½ cup chocolate chips (I've tried semi-sweet and dark and they both work great)
Instructions
- Preheat oven to 350 degrees F. In a bowl, combine mashed bananas, oil, flax egg, vanilla, and mix.
- Add in maple syrup, baking powder, baking soda, salt, and mix well.
- Add flour, and mix until just combined.
- Fold in zucchini, spinach and chocolate chips (if using)
- Pour mixture into a greased muffin tins. (I used liners)
- Bake for about 25-30 minutes until golden brown and springy to the touch. Allow to cool (unless you like it warm - then go for it!!)
What about using half whole wheat flour in this? The all purpose raises my blood sugars too much.
Yes! I even think you could completely replace the flour to whole wheat because the batter is so moist. Let me know how they turn out!
Made these with my 19 month old twins last night and there were great! We did half whole wheat flour and used a regular egg, as I didn’t have any flax seed. Turned out delicious – thank you!
I’m so happy to hear that! Yes, you can definitely use a regular egg and I have been using whole wheat for a while too! So glad you made it a family affair!