Got some ripe bananas? Try out this recipe for some nutritious(ish) banana muffins to fuel your body. Each muffin has about 8g of added sugars and 6g of protein.
- 1 cup shredded squash — (about 1 small, can be zucchini or yellow squash)
- 1 large mashed ripe banana
- 1/4 cup coconut oil — melted and cooled (can be subbed with canola oil)
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/2 cup coconut flakes
- 1/2 cup hemp seeds (you can sub flax or chia, but it may affect cooking time)
- 1 teaspoon pure vanilla extract
- 2 large eggs — at room temperature
- 1 teaspoon ground cinnamon (or to taste)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- sprinkle of Himalayan salt
- 2 cups white whole wheat flour
- Preheat the oven to 375. Grease a standard 12-cup muffin tin.
- Grate the zucchini, then squeeze out as much water as you can.
- In a large bowl, mix together the banana, maple, brown sugar, oil, and vanilla until smooth. Add the eggs, then mix again until combined.
- Add cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix until the flour disappears. By hand, fold in the zucchini, coconut and hemp seeds.
- Scoop the batter into the tin, dividing as evenly as possible. Bake for 20-25 minutes. Remove the muffins and transfer to a cooling rack for another 5 minutes.