There is a lot to love about gorgeous green muffins! Made with whole grains, sweet bananas and mellow zucchini with a kiss of matcha green tea, they are the perfect way to wake up in the morning.
Most zucchini bread recipes call for removing the liquid from the zucchini by squeezing it – don’t take that route here! We want to keep the moisture in the zucchini, which adds to the super tender crumb of these cakes.
Feel free to add nuts, seeds, or even chocolate for an extra special result!
For a fully vegan recipe, simply swap out the egg for a flax egg replacer, and the honey for maple syrup.
Banana Matcha Zucchini Muffins
Ingredients
- 1 cup / 150g wholegrain spelt flour
- ½ cup / 50g rolled oats
- 1 ½ Tbsp. matcha
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. fine sea salt
- 3 large very ripe bananas about 1 cup / 250ml mashed
- 1 large organic egg
- ¼ cup / 60ml honey sub with maple syrup
- 3 Tbsp. cold-pressed olive oil
- 1 tsp. pure vanilla extract
- 1 cup / 125g grated zucchini lightly packed
Directions
- Preheat oven to 375°F / 170°C. Prepare a 12-cup muffin tin.
- Mash the bananas in a medium bowl, then whisk in the egg, followed by the honey, olive oil, and vanilla. Fold in the grated zucchini.
- In a large mixing bowl, combine the flour, oats, matcha, baking powder, baking soda, and salt.
- Add the wet ingredients to the dry ingredients, folding just until incorporated – don’t over-mix or your muffins will be tough. Scoop into the prepared muffin tin and place in the oven.
- Bake for about 20-25 minutes until a toothpick inserted into the centre comes out clean. Transfer muffins to a cooling wrack, and let cool completely. Say thank you, and enjoy. Store leftovers at room temperature for 3 days, or in the fridge for a week. Freezes well.
Notes
Makes 12
I used Solspring’s matcha, honey, sea salt, and olive oil in this recipe. Their online shop is a great source for Biodynamic – Organic pantry staples!
