Banana Zucchini Muffins

Nut free, dairy free muffins

These muffins are seriously moreish and are sweetened by just bananas so are suitable for babies right up to the most discerning toddler. They are also nut free which means they make a great lunchbox addition too.

Prep time: 5 minutes

Cook time: under 20 minutes

Suitable from: 10 months +

Allergens: egg and wheat

Freezer friendly and lunchbox friendly

Ingredients:

• 2 bananas

• 1 cup grated zucchini (roughly 1 small zucchini)

• 2 eggs

• 2 tsp vanilla extract

• 1/4 cup coconut oil, melted

• 1 cup wholemeal spelt flour

• 1 1/2 tsp baking powder

• 1 tsp cinnamon

• Optional for toddlers: 1 tbsp maple syrup and 1/3 cup dark chocolate chips

Method:

Preheat your oven to 180 degrees celsius (bake). Prepare your muffin tray with cupcake liners or grease with coconut oil/ghee/butter.

Grate the zucchini and squeeze out the extra moisture over the sink with a muslin cloth/paper towel. Add all the wet ingredients into a bowl and stir to combine.

Add the dry ingredients and gently fold until just combined. Fold in the chocolate chips (if using) then spoon the mixture into the lined muffin tray/cupcake liners.

Bake for 18-19 minutes or until a skewer comes out clean.

Allow to cool, then enjoy!

This recipe makes 10 muffins.

Storage:

Best stored in an airtight container for up to 3 days or you could freeze half the batch.