Healthy banana bran zucchini muffins that use up any left over vegetables or fruit in the fridge.
There’s something so satisfying about using up old fruit and veges in the fridge. That’s how this muffin recipe came about. I wanted a healthy snack that I could feed my daughter but didn’t have much on hand.
Thankfully half an apple, 1 small zucchini and two ripe bananas came to the rescue! This is a recipe you can have fun with and is deigned so that you can use whatever you have on hand.
Replace the apple and zucchini with carrots, pears, beetroot, parsnip or anything that can be grated easily really.
My eldest daughter is great at knowing what she does and doesn't like in regards to food and thankfully she really loved tucking into these muffins for afternoon tea today.
Packed with fibre and flavour, it’s hard to remember that there are actual vegetables in these muffins.
Storage
You can keep these muffins at room temperature for 1-2 days.
Freeze: To make them last longer I like to pop them in a freezer bag and freeze for up to 3 months. That way I can easily grab one out and reheat in the microwave for 20 seconds or place straight in the girls lunchboxes frozen to let defrost by lunchtime.
Related
Looking for other recipes like this? Try these:
Banana Bran Zucchini Muffins
Ingredients
Dry Ingredients
- 125 g 1 cup self-raising flour
- 70 g 1 ½ cups bran flakes
- 2 teaspons cinnamon
- pinch of salt
Wet Ingredients
- 2 large bananas mashed
- ½ apple grated (or pear, nashi pear etc.)
- 1 small zucchini grated (or carrot, parsnip, pumpkin etc)
- 100 g ½ cup brown sugar
- ¼ cup oil
- 2 eggs
- ¾ cup milk with 1 tablespoon vinegar
- ½ teaspoon baking soda
Instructions
- Grease and/or line a 12 hole muffin tray. Preheat oven to 190 C. Using a whisk, mix the dry ingredients until well combined in a large bowl.
- Add baking soda to milk and vinegar, set aside. Combine all wet ingredients (including milk mixture) and mix well.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Spoon mixture into prepared muffin tray and bake for 25-30 minutes or until golden.
