Vegan Zucchini Banana Muffins
Ingredients
-
1
cup
shredded zucchini
-
2
cups
all purpose flour
-
1
teaspoon
baking soda
-
1 ½
teaspoons
cinnamon
-
¼
teaspoon
salt
-
¾
cup
brown sugar
-
1
cup
mashed banana
-
⅓
cup
canola oil
-
1
tablespoon
apple cider vinegar
Instructions
- Preheat the oven to 425°F and prepare a muffin tin.
- Mash the ripe bananas until mostly pureed.
- Shred the zucchini coarsely.
- Combine the dry ingredients in a bowl and whisk together.
- Add the mashed banana, canola oil, and apple cider vinegar to the dry mixture and stir until mostly combined.
- Fold in the shredded zucchini.
- Distribute the batter into the muffin tins.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 15 minutes or until a toothpick comes out clean.
- Let the muffins cool for 1 minute before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
244
Total fat
8g
Total carbohydrates
41g
Total protein
3g
Sodium
174mg
Cholesterol
0mg
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