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!
As always, I LOVE when you take photos of your creations and share them with me! tag me on social media @plantainsandchallah
<3 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!