Chunky, nutty, sweet, healthy, vegan muffins, and they freeze well too! These muffins are definitely a favorite mix of vegetables and fruits. Vegetables in muffins you say? What kind of gross vegan trick is that? The truth is bananas and zucchini are the perfect pair. Zucchinis light crunchy taste adds an extra chunk and nutrition while the banana’s sweet flavor takes care of the rest. If you have an especially ravaging sweet tooth mini chocolate chips are a wonderful addition.
Check it out for a great snack, breakfast or dessert!
Preheat oven to 350 degrees.
2 very ripe bananas, mashed
¾ cup raw sugar
2/3 cup of oil (vegetable, sunflower, canola or olive oil will all work)
1½ cups of whole -wheat flour
3tsp baking powder
Wisk 2tsp ground flax seed and ½ cup of warm water, then add
1 shredded zucchini
½ cup walnuts or other nuts**
½ cup oatmeal**
½ cup mini vegan chocolate chips (Good for Life is a favorite)**
Mash the bananas in the bowl first, then add all other ingredients being sure to mix the flax and water together separately before adding.
Cook for 32-36 minutes for delicious moist muffins
Cook for 40 minutes when making mini muffins
**The oats, nuts, and chocolate chips are interchangeable to taste.