Banana, Zucchini + Raisin Muffins
These muffins are delicious, nutritious and full of resistant starch for a healthy gut boost. Perfect when warmed with a cup of tea
Serving: Makes 14 medium sized muffins
INGREDIENTS
1 cup green banana power
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 large egg
¼ cup maple syrup, or honey
¼ cup raisins
1/3 cup soy milk, unsweetened (regular milk works too)
1/3 cup olive oil
1 tsp vanilla extract
1 ½ cup grated zucchini
½ cup quick cooking oats
INSTRUCTIONS
Preheat the oven to 350 degrees and grease a muffin tin well.
Peel and grate zucchini
In a large bowl add the banana flour, baking powder and soda, cinnamon, and salt. Stir to combine
Make a well in the center of the dry mixture, add the egg, syrup or honey, milk, olive oil, and vanilla. Stir until the mixture just comes together (don’t over mix). Add the zucchini, oats and raisins and stir to combine
Divide the mixture evenly between the muffin cups
Bake for 20 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool on a wire rack for 5 minutes.
Remove from the muffin pan and serve warm, at room temperature.
Enjoy!