Nutty Banana Zucchini Muffins with a Crunchy Twist
Nutty Banana Zucchini Muffins with a Crunchy Twist
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Moist, flavourful, and packed with nuts, seeds, and goji berries—these muffins are the perfect balance of hearty and sweet!
Ingredients
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1 cup room temp vegan butter
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3 bananas
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3 tbsp ground flax & 6 tbsp water
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1 cup white sugar
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1 cup shredded, drained zucchini
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2.5 cups flour
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1 tsp salt
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2 tsp cinnamon
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1.5 tsp baking soda
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1 cup chopped, Prana raw walnuts
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1/2 cup Prana pumpkin seeds
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1/4 cup soaked Prana goji berries
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1/4 cup crushed Prana pistachios for on top
Directions
Start by soaking your 1/2 cup of goji berries in 1 cup of water to soften them up.
Grab all your needed ingredients and preheat the oven to 350 degrees F convection. Grab a lined muffin baking tray.
In a large mixing bowl, combine preferred butter, bananas, eggs of choice and sugar. Mix well until smooth. Add in the shredded zucchini and give it another mix.
In a separate small bowl, combine the flour, salt, cinnamon and baking soda. Gradually add this to the wet mixture until combined thoroughly.
Fold in the nuts and seeds until evenly distributed. Drain the goji berries and toss them in 1 tbsp of flour, this prevents them from sinking to the bottom of your muffins! Add these in and give it one last gentle fold until combined.
Transfer into your muffin tins, filling about 3/4 of the way full and dusting your crushed pistachios on top. Bake regular sized muffins for 18-22 minutes and jumbo muffins for 26-28 minutes.
Recipe Note
Makes 8 jumbo muffins or 18 regular sized. Keep best in the fridge! Enjoy!