Looking for some term 4 lunchbox inspiration? Look no further than these little Banana & Zucchini Mini Muffins. With a buckwheat flour base they’re wholesome and gluten free, full of fibre and nourishing fats for energy, and sweetened naturally with banana, cinnamon, vanilla and a hint of maple syrup. If you’re worried the zucchini won’t make it past your picky eater, don’t, they’ve won over even the most discerning of critics in our house. Store these in the freezer and simply pop in a lunchbox frozen – they’ll defrost perfectly in time for morning tea.
Banana & Zucchini Mini Muffins
Makes: 24 – Prep time: 10 mins- Cook time: 20 mins
- 1 cup buckwheat flour
- 1/2 tsp baking soda
- 150g over-ripe banana
- 120g zucchini, grated
- 2 Tbsp pure maple syrup
- 2 Tbsp olive oil
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 organic or free-range eggs
- Pinch of sea salt
- Preheat oven to 180’C.
- To a large bowl, add flour, baking soda, cinnamon and salt. Stir together and set aside.
- To a food processor, add bananas and process until smooth. Then add maple syrup, olive oil, vanilla extract and egg and process at a low spend until combined.
- Pour wet mixture over dry ingredients, add zucchini and using a spatula, stir all the ingredients together.
- Spoon mixture in to your mini muffin pans – filling only 3/4 full.
- Place in oven and bake for 20-25 minutes. Until lightly browned and a toothpick comes out clean.
- Allow to cool slightly before removing from the pan.
- Enjoy a few while they’re still warm and then freeze the rest.