Go Back
+ servings
Print
Zucchini Flax and Chia Morning Muffins

Zucchini Flax and Chia Morning Muffins

Zucchini Flax and Chia Morning Muffins are the perfect recipe for all of those summer zucchini. Sweetened with maple syrup and bananas, they are refined sugar, dairy and egg free. Above all, they are delicious.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 10 muffins

Ingredients

  • 1 cup All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 1/2 tsp. Baking Powder
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/3 cup Maple Syrup or honey if you are not vegan
  • 2 Bananas, mashed
  • 1 tbsp. chia seed
  • 2 tbsp. flax seed
  • 1/4 cup coconut oil, melted or olive oil
  • 1 cup zucchini, finely grated

Instructions

  1. Preheat Oven to 375 degrees
  2. Finely grate the zucchini using a box grater. Wrap the zucchini in a kitchen towel and squeeze to drain the excess water. Set Aside.
  3. Mix the flours, baking powder, cinnamon, nutmeg and salt in a medium size bowl.
  4. In another larger bowl, mash the bananas. Add the maple syrup, chia, flax, and coconut oil. Stir to combine.
  5. Slowly add the dry ingredients to the wet ingredients. Fold in the finely grated zucchini.
  6. Line a muffin tin with paper liners. Spray the paper liners with coconut oil cooking spray. Scoop the batter into each muffin cup until they are about 3/4 of the way full. Bake for 22-25 minutes or until a toothpick comes out clean.

Recipe Notes

These muffins are Dairy and Egg Free. If you are Vegan, be sure to use maple syrup instead of honey.