Enjoy delicious Banana Zucchini Nut Muffins, a vegan and gluten-free recipe perfect for breakfast or a healthy snack. Easy to make and nutritious!
Deliciously Moist and Nutritious Treats for Any Time of Day!
Millennial motherhood encompasses a myriad of responsibilities and challenges, including homeschooling, homemaking, and maintaining a healthy lifestyle while balancing careers and relationships. Many millennial moms find themselves in a unique position to break generational cycles and embrace parenting in the age of social media, often feeling drawn to a simpler, more natural way of living. This shift reflects a desire to bring things “back home,” where values and traditions can be nurtured and passed down through generations.
One delicious way to incorporate healthy living into daily life is through nutritious recipes, such as Banana Zucchini Nut Muffins. These vegan and gluten-free muffins are made with wholesome ingredients, including ripe bananas, zucchini, and a variety of flours, which can be customized to suit personal preferences. The addition of nut butter and plant-based milk ensures a moist texture while providing essential nutrients. With options for varying sweetness and nut inclusion, this recipe offers a delightful treat that aligns with a health-conscious lifestyle.
Delightfully Wholesome Bites: Indulge in Guilt-Free Muffins that Celebrate Nature’s Sweetness!
Hey friends welcome back to the channel this is editing Lauren here from the future I’m sitting here editing the video right now and I just wanted to film this little clip to let you know that this video is actually one that I filmed towards the end of last year it was just before like all of the stuff started happening which if you haven’t.
Seen one of my recent videos I will link it here so you can get the update the life update as far as what was going on in my life why I was absent for a little while but I had filmed some videos that I had not edited yet but they’re really good recipe videos and things like that that I still want to share um things that I want to have for my own reference.
And that I want to share with you guys so I have dug those videos up now getting them edited and I’m still going to post them so if you see me not looking pregnant and um a bit confused by like what what the timeline is here that’s why these are a little bit of a flashback from the end of last year before everything started happening and.
I had to take my little break um but there’s still really good videos and as you see there’s some amazing recipes in here so I want to share them I hope you enjoyed the video hey guys welcome back to the kitchen I need to get my apron we are going to do some baking today I realized what I need to do is just film every time I am cooking or baking.
Because a lot of times I’ll get you in a second I end up making stuff by just like putting things together and then it comes out really good and then I have no idea how to make it again because I forget how I made it so I decided I’m just going to start recording whenever I make something then I will have documentation of what I did so this.
Morning we’re going to make some muffins I’m thinking we’ll do like a banana nut muffin maybe with zucchini so like a banana zucchini nut muffin here are some of the things that you’re probably going to need first thing I need to do is preheat the oven so we have got a grazer a bowl and another bowl for pouring see this is.
My problem when I’m baking when you’re doing vegan baking it’s tough to get it right because like the consistency a lot of times they stay gooey in the middle like they just don’t cook through properly and sometimes I get it really good and then I don’t remember what I did and then sometimes it just turns it’s just mush in the middle and I can.
Never get it to cook so I’m going to try to get it right and actually record what I’m using it’s also difficult because I use different flowers every time and I I just mix different things together all the time so it’s hard to like really have a consistency but I would love to get something that is semic consistent that I can know I have a.
Go-to okay so first of all we need to get the bananas now that the weather has cooled I’ve been doing loads of cooking and I’m loving it a lot more home cooking and I love having some baked goods for us to have for breakfast like a healthy warm breakfast okay banana let me get some zucchini going by the way I’m looking at a recipe on my phone but.
It is for like an oatmeal pumpkin bread which is not at all what we’re making cuz we’re not using oatmeal I’m not using oat flour or pumpkin but it looks like it had a decent consistency so I’m going to try and kind of use similar ratios normally I usually I think do the the smallest grading size but I wanted to do a bit thicker so you actually kind.
Of have little chunks of zucchini in there little end bits always go to the doggy there you go real in their recipe they use cashew butter or any nut butter instead of oil so maybe I’ll try that with this one okay I think almond butter would work quite well I’ve only got a little bit of almond butter left their recipe only used 1/4 cup anyway one’s a.
Bit dry at the bottom though so I’ll probably use the rest of this just to use it up cuz if you guys have seen my other Vlog I like to use things up I like to finish things off now I’m going to add a little bit of extra cashew butter cuz I don’t think I quite had a/4 cup of that almond butter that one’s so creamy isn’t it they used 1/4 cup of.
Maple syrup or other liquid sweetener that’s quite a lot of maple syrup I think I want to save my maple syrup for when I do want something like really mapley flavor so I think we’ll use some other sweeteners I do have some coconut sugar we can mix maybe I’ll do a mix of coconut sugar with a mix of like monk fruit okay you want to hold this over.
There now I’m not sure if you use a liquid sweetener or a granulated sweetener can you do the same measurements I don’t know but we’re going to find out okay so I’m going to do like two tablespoons of coconut sugar you’ve already tried every ingredient we own in this house you do not need to try it every time we need we bake can I try.
And then I’ll do two tablespoons of the monk fruit all right go ahead and dump that in and then it uses a/4 cup of PL milk and two teaspoons of apple cider vinegar so the apple cider vinegar always helps it R it helps it rise when you’re doing vegan baking yes can you hold that measuring cup over the.
Top I want to try the milk as well you know it milk tastes like me my and then how much apple cider vinegar did they use two teaspoons good all right and then I’m going to get started on our dry ingredients they use two cups of o flour in their pumpkin bread so this is where I always get myself into trouble I mix a bajillion.
Flowers that’s getan flow I’ve got some buckwheat flour here buck wheat flour usually works really good but it turns everything quite Brown so I usually use this for like pancakes and stuff cuz I don’t mind it being brown but sometimes if you don’t want something to come out too dark looking then then you don’t want to.
Use necessarily the bucke flour even though I find goodness no it’s not going in there yet then I’m going to mix some cassava flower okay no it’s not even going in there it’s going to go in here we’re going to do all the dry ingredients separately.
First okay and then I’ve got a little bit of Sor gum flour so right now we’ve done like A3 cup of three different flowers except I’m pouring this in here and then yeah except for the a little bit extra that one in the bowl a bit too prematurely do you want to pour it into this bowl for.
Me and then what I like to do is um I like to add protein powder to get a little bit extra protein in our baking so that acts kind of like a flour don’t call for any like flax or anything but I like to add flax so I’m going to try and add a little bit of that but instead of making a flax egg I think I’m just going to put the dry flax in there.
It will mix with the wet ingredients and hopefully still kind of do its thing but also act like a flour and not just like a gooey so hopefully it won’t get too gooey in the center all right also Flex goes good with banana and zucchini so we’re going to do couple tablespoons of flax maybe just shy of 1/4 cup maybe like 3 tablespoons.
Of flax ground flax seed so I’m just going to use this organ vanilla flavor protein powder I think I’m going to do let’s see what’s a serving Two Scoops is a serving and that would add uh 21 gram of protein plus a little taste Two Scoops let’s go three scoops three kind of peap Scoops okay I thought.
I had coconut flour but I cannot find it so we’re going to add in some millet flour cuz I think we’re probably around about 1 and 1/2 cups of flour so far you want to hold that over this bowl please so we’ll do a/2 cup of millet flour that looks good baking powder baking soda.
Cinnamon MD do we want cinnamon in this this that was for like a pumpkin bread we’re doing banana zucchini do we want cinnamon no you sure no little bit of cinnamon might be all right yeah yeah just a bit just a bit you put that in the dry ingredients you just shake it in we don’t have to measure that okay so they did one.
Teaspoon of baking soda two teaspoons of baking powder the teaspoon I really want to try that one teaspoon you really want all right now the real test is going to be when we start to mix these two together and we actually see how our mixture is going to look if it’s going to be really dry or really wet okay start mixing it.
In this looks pretty dry oh dear see this is the challenge that I always have it’s like then do you add a bunch of milk and moisture are your muffins going to not cook through in the middle it’s like making a dough yeah so we had to add extra milk looking better now it’s looking.
Better and then I highly recommend these little guys I got these off of Amazon they are unbleached uncolored um little baking cups I want to do C it tell me in the comments below do you guys like to overfill your muffins.
Or do you underfill them I know some people like smaller flatter muffins I love a big poofy muffin I love big poofy muffins so I like to really feel it now we’re going to pop this in the oven let’s see they did well they had a bread so that’s obviously going to be different oh I wanted to put nuts in.
Here I forgot the nuts maybe we’ll just stick some nuts in the top okay you want nuts not really you don’t really want nuts okay we’ll leave the nuts out then since I forgot them anyway and you don’t want them the batter does taste really good okay so they’re going in the oven at 350.
Degrees it’s 1111 right now that’s a good sign it’s 1111 I have no idea how long they’re going to need to cook for so I will let you know when we take them out okay guys so it has been about 20 minutes and I’m about to pull these out of the oven and we’re going to check on them they look like they got nice and poofy so I fingers crossed I think we’ve.
Got some good muffins okay I just barely touched the top and they feel like maybe they’re still a little bit soft so I’m going to give them a few more minutes we’re at 28 minutes I’m going to take them out yeah they look good they got nice and puppy that is a good sign they do not look burn I was worried I was like I want to.
Keep them in because I don’t want to take them out and theyd be soggy in the middle but I also don’t want to overcook them so this is just going to it’s just the test batch anyway so they feel quite mushy no I think they’re they’ll be all right we’re going to let them cool they’ll continue cooking inside a little bit but if you.
Go any longer I think think the tops are going to get dried out and burn they smell delicious the whole kitchen smells so good can’t we not touch that hot pan I can see like zucchini zucchini peeking okay guys the muffins have cooled down Fraser came in and already tried one of them so.
Let’s see how they’ve come out ultimate test okay came out let’s see let’s break it open o perfect it is cooked it is Fluffy there’s no mushiness in the middle he you want to have that now how does it taste amazing M they are very fluffy.
They are very good I feel like maybe I could have squeezed in one more banana in there but they they came out super fluffy so the texture is perfect on these I’m so glad I filmed this because now I actually know what I did cuz you see how I get going and like I mixed 50 million different flowers.
And then had to adjust and add a bit more milk and I think I maybe could have gotten away with adding one more banana which would have sweetened it and flavored it a little bit more so maybe I’ll try that next time but these are they are they’re really good these are really good I mean like nine out of 10 they’re good I’ll give it.
A 10 out of 10 m high five these will be perfect little breakfast muffins healthy breakfast muffins they’ve got veggies in there Pro I mean fruit protein got everything in there they’re glutenfree yay tastes really good I got a 10 out of 10 10 out of 10 I’m so glad these will be perfect to have for.
Breakfast if they last that long now we probably will go ahead and make another like apple muffin I don’t know if we’ll do it today or maybe in the next day or two cuz this batch will only last us a day or two so make sure that you click subscribe so that you can hang around for the next recipe video and definitely give these a try because they are so.
Good they would be perfect for breakfast snack Max on the go I am really happy with how these came out like this is probably the best consistency of a baked good that I’ve possibly ever made vegan um or at least in a long time now I just want to sit here and eat them all yeah so I hope you enjoyed hanging out with us in the kitchen today and getting.
Some healthy vegan plant-based recipe ideas click subscribe and we’ll see you in the next one bye also guys I wanted to show you one of my favorite things about cooking in like the fall and winter and doing baking it is once the baking is finished you just crack your oven open and you let it just heat the house so it cools the oven down and it.
Just heats the whole house just standing with my hands it feels so nice don’t ever just shut your oven and let it cool down on its own leave it slightly open and just let it warm up your your house and your kitchen and it feels so cozy and good and it smells like baked goods it’s like a bakery bakery heater it’s the best.
