Nourishing & nurturing: banana zucchini muffins

Welcome to our postpartum mini series - Nourishing & Nurturing! Our co-founder Charlotte gave birth to a beautiful baby boy late August, so we’ve been cooking up some simple recipes that are nutritious, easy to make, and are freezer friendly! We’ll be sharing a new recipe each Sunday in September!

Today’s recipe is perfect for a simple breakfast, snack, or dessert - Banana Zucchini Muffins!

What You’ll need

WET INGREDIENTS

• 2 overripe bananas, mashed

• ¼ cup avocado oil (can sub neutral oil or butter) - I would not recommend coconut oil as it’ll likely harden when it comes in contact with cold ingredients

• 1/2 cup greek yogurt

• 1/2 cup milk of choice

• 1 medium-large zucchini, grated (about 1 cup)

• 2 eggs

• large dash of honey or maple syrup (around 1/4 cup, more/less based on sweetness preference)

• dash of vanilla extract

DRY INGREDIENTS

• 1.5 cups flour (whole wheat or bread flour are my preferred)

• 1 tsp baking soda

• 1 tsp baking powder

• cinnamon (I love so I use lots but a few dashes is good generally)

• large pinch of salt

HOw to make

1. Preheat oven to 425° and line a muffin tin with liners or grease well. You could also use a 9x5in baking pan for more of a bread/loaf style, but you’ll need to cook for longer - I’d recommend 350° for 50ish minutes, or until toothpick inserted into center comes out clean)

2. Grate zucchini, then use a clean kitchen towel or paper towels to soak up excess moisture

3. Whisk wet ingredients in a large bowl

4. Whisk dry ingredients in a medium bowl

5. Slowly add dry ingredients to wet and mix just until combined

6. Add the batter into the muffin tins & bake at 425° for 5 minutes. Then, turn the oven to 350° and bake for another 20ish minutes, or until toothpick inserted into center comes out clean.

7. Remove from the oven & from the muffin tin to cool. If freezing for later, let cool completely before individually saran wrapping. When you’re ready to heat, defrost in the fridge for a couple hours or until soft. Warm in microwave or oven. Stores in fridge up to 5 days, or in freezer up to 1 month.