Vegan Zucchini Banana Bread Muffins

Ingredients and Weight:

• 2 ripe bananas, mashed (about 1 cup)
• 1 medium zucchini, grated (about 1 cup)
• 1 cup whole wheat flour
• 1 cup oats
• 1/2 cup chopped walnuts
• 1/4 cup pure maple syrup
• 1/4 cup non-dairy milk
• 1/4 cup coconut oil, melted
• 1 tablespoon chia seeds
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, grated zucchini, flour, oats, walnuts, maple syrup, non-dairy milk, coconut oil, chia seeds, baking soda, baking powder, cinnamon, ginger, and salt.
3. Stir until just combined, do not overmix.
4. Fill the prepared muffin liners with the batter.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information (per muffin):

• Calories: 200
• Fat: 5g
• Carbohydrates: 30g
• Protein: 5g
• Fiber: 5g

Dish Characteristics:

• Moist and tender
• Flavorful with banana, zucchini, and spices
• Vegan and gluten-free
• Perfect for breakfast, snacks, or desserts

User Comments:

• "These muffins are delicious! I can't believe they are vegan and gluten-free."
• "I love the combination of banana and zucchini. It gives the muffins a unique flavor."
• "Perfect way to use up leftover zucchini!"
• "Easy to make and so satisfying."
• "I made these for my kids and they loved them!"

Special Precautions and Tips:

• For a nut-free version, omit the walnuts.
• To make the muffins gluten-free, use gluten-free oats and flour.
• If you don't have chia seeds, you can substitute flaxseeds.
• Let the muffins cool completely before storing them in an airtight container at room temperature for up to 3 days.