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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 233.9
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 299.3 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.8 g

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Zucchini Carrot Banana Chip Muffins (Gluten Free, Sugar Free and Vegan)

Submitted by: ANYAFLORIS

Introduction

These beautiful muffins are super healthy, but they're a consistent favorite! Combining all the classics - carrot cake, zucchini bread, and banana muffins! Add in any nuts you'd like, or cranberries to make them even healthier. I like to add some chocolate chips... ;) These beautiful muffins are super healthy, but they're a consistent favorite! Combining all the classics - carrot cake, zucchini bread, and banana muffins! Add in any nuts you'd like, or cranberries to make them even healthier. I like to add some chocolate chips... ;)
Number of Servings: 12

Ingredients

    1 banana (preferably over-ripe)
    1 1/2 C zucchini, grated
    1 C carrot, peeled and grated
    2/3 C sweetener (maple syrup, honey, stevia equivalent)
    1/3 C oil (or applesauce)
    1 1/2 C flour (I used BRM All-purpose GF)
    1/2 T baking powder
    1/2 T baking soda
    1 t cinnamon
    1/2 t nutmeg
    1 t vanilla extract
    pinch of salt
    1/4 C nuts, chopped (optional)
    1/2 C chocolate chips (optional)

Tips

For an amazing topping to these muffins:

1/2 avocado
1 C veg. milk (almond, soy, rice, etc..
1 C walnuts
1 t vanilla extract
sweetener to taste

In a blender, add al ingredients and blend until smooth and 'whipped'. Place in refrigerator to stiffen a bit. Dollop over muffins (or anything else, for that matter!)

If you can soak the walnuts overnight first, the texture will be better!


Directions

Preheat oven to 350. Grease muffin tin.

Mash banana in a large bowl. Whisk in sweetener, oil, vanilla, carrot, and zucchini.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add in nuts and chocolate chips if desired.
Add flour mixture to banana mixture and fully incorporate.

Bake for 18-25 minutes or until toothpick comes out clean!

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user ANYAFLORIS.






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Member Ratings For This Recipe

  • I used half coconut flour and half almond flour and I added 1 egg just for some moisture which was great. I would recommend adding more baking powder and soda as my muffins didnt rise hardly at all. Delicious recipe! - 12/2/12

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