Zucchini Banana Muffins with Raspberries
Enjoy this dense, moist, lightly sweet muffin with your morning coffee or afternoon tea. It is free of white flour and added sugar
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
12 servings
Ingredients
- 1 1/3 cupschickpea flour
- 1/2 teaspoonnutmeg
- 1 1/2 teaspoonsground cinnamon
- 1/2 teaspoonground ginger
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/4 teaspoonKosher salt
- 2 cupscoarsely grated zucchini (unpeeled)
- 2 cupsdiced banana
- 2 large eggs
- 1 1/2 teaspoonsvanilla
- 1 pintfresh raspberries
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350ºF. Line 12 cups of a standard-sized muffin tin with paper or foil liners. Alternatively, spray the cups with canola cooking spray.
- 2
In a large bowl, whisk the chickpea flour together with the nutmeg, cinnamon, ginger, baking powder, baking soda, and salt. Mix thoroughly to break up lumps and evenly distribute spices and leavening agents. Toss in the zucchini and half the banana until evenly distributed and coated with the dry mixture.
- 3
In a small bowl, whisk the egg and vanilla together. Pour into the large bowl and gently stir with a wooden spoon until combined and all of the dry mixture is moist. Add the remaining banana, gently stirring until evenly distributed.
- 4
Divide the batter between the 12 muffin cups. They should be two thirds filled. Top each muffin with three raspberries, pressing them slightly into the batter, and bake for 25 to .
Chef's Notes
If you decide you want to add sugar to this recipe, I recommend 2-4 tablespoons.