I’ve left a few guessing what the secret ingredient is in the recipe.
Maybe I’m a bad dietitian, but I just can’t do the spiralized zucchini noodle thing INSTEAD of pasta. I like zucchini on it’s own, but I can’t do with it replacing all the tasty carbohydrates in my diet. Without some carbohydrates I’m afraid I would be left feeling deprived.
I bought a bunch of zucchini with the intention of spiralizing it (read: instagram made me do it). However I thought incorporating it into a baked good was a better idea. This moist vegetable goes so nicely in a baked good!
I did my usual meal prep this Sunday – which I had to slightly rush through because we were attending a Hindu wedding celebration in the evening. It was gorgeous – I couldn’t believe the detail that was put into everything. Nothing like I’ve ever seen before. Anyways, it was not a problem to get this recipe done in a short amount of time. The prep for this recipe took about 10 minutes, and the rest of the time was spent in the oven. Easy peasy!
I encourage you to try out the recipe, but keep your family guessing with what the secret ingredient is. No one in my family was able to guess it 😉
Zucchini Banana Walnut Muffins
A perfect gluten-free, high protein snack or meal addition.
- 2 cups oat flour, packed
- 1/2 cup chia seeds
- 1/2 cup raw stevia
- 3 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1.5 cup zucchini, grated
- 1 banana, mashed
- 2/3 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup walnuts
- Preheat your oven to 350 F and line 16 muffin tins with paper liners.
- In a large bowl, mix together dry ingredients – oat flour, chia seeds, stevia, baking soda, salt and cinnamon.
- In a small bowl, mix together wet ingredients – milk, eggs and vanilla extract.
- Add grated zucchini and mashed banana to dry ingredients. Mix together and then slowly add wet ingredients. Mix until well combined.
- Pour batter into each muffin tin, filling about 2/3 of the way full. Top with walnuts.
- Bake for 25-30 minutes or when an inserted toothpick comes out clean. Allow to cool before eating.
Nutrition Per Muffin
Calories: 210 Fat: 7 g Carbohydrate: 31 g Fibre: 5 g Protein: 8 g