Banana & Zucchini Mini Muffins

Gluten Free, Dairy Free, Vegan, **Contains Nuts

Prep Time: 10 minutes

Cook Time: 20-22 minutes

Serves: makes 30 mini muffins

Ingredients

• 2 ripe bananas, mashed

• 1 zucchini, grated

• 1/2 cup almond milk, at room temperature or heated so it is luke warm)

• 1 cup gluten free plain flour

• 1/2 cup gluten free self-raising flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/4 cup 100% pure maple syrup

• 1 teaspoon cinnamon

• 2 tablespoons hemp seeds

• 1/4 coconut oil, melted

• 1/4 cup apple sauce

• 1 tablespoon apple cider vinegar

Method

1. Preheat fan forced oven to 165 degrees.

2. Add bananas, almond milk, coconut oil, maple syrup, apple sauce and apple cider vinegar to a bowl and mix together.

3. In a separate bowl, mix together flours, baking soda, baking powder, cinnamon and hemp seeds and combine together then mix into the wet mixture in 2 batches.

4. Add in grated zucchini, mix well and then spoon mixture into mini muffin cases and bake in the oven for 20-22 minutes, rotating halfway through. Test muffins with a skewer after 20 minutes and cook further if required.

5. Cool muffins on a cooling rack before placing in a airtight container to store in the fridge or freezer. The muffins may seem soft on the bottom, however once completely cooled (and the next day), they will be perfect!

*Tips

• Almond milk should be at room temperature or very slightly heated to avoid coconut oil from hardening when mixing. You can use another plant based milk instead of almond milk if needed.

• Make sure your bananas are overripe as it makes mashing and mixing together easier.