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Nutritional information

190g
Calories
3.8g
Fat
33g
Carbs
16.7g
Sugars
3.4g
Fiber
4.5g
Protein

Courgette And Banana Muffins

Features:
  • Vegetarian

Moist and squidgy muffins with a nutritious addition of courgette banana and flax seed. A Perfect healthier snack for kids.

  • 35 minutes
  • Serves 12
  • Easy

Ingredients

Directions

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As usual I’m always on the look out for recipes for healthy snacks for my kids and when I seen this Courgette And Banana Muffins recipe included courgette or ‘zucchini’ on Martha Stewarts blog, I was totally sold. I’ll do anything to get vegetables into my kids, especially my little boy who is a very fussy eater, but no quite so fussy when it comes to cake of course 😉

Courgette is an amazing vegetable for sneaking into my kids food. Its virtually tasteless, also colourless when I peel it. I often make a cheese based pasta sauce with peeled and grated courgette, and then blended. The kids don’t suspect a thing! Courgette worked amazingly well in this Courgette And Banana Muffins recipe, my fussy eater scoffed them without hesitation of what was in them. A sneaky laugh of victory in my head.

These Courgette And Banana Muffins are also full of Flax seed or flax meal, one of my favourite sneaky healthy ingredients. It has little taste, and appears like whole wheat flour or even the crumbs of weetabix left at the bottom of a packet, and that is exactly why I add a teaspoon on top of their weetabix or shreddie’s. They again don’t suspect a thing muahaha. Flax seed is full of omega-3, fibre and protein. Omega-3 fatty acids are great for children’s health and have even been found to reduce the symptoms of ADHD in children.

The addition of banana in this recipe adds natural sweetness and make the muffins so moist and squidgy, plus what kid doesn’t love bananas!?

These Courgette And Banana Muffins are great for breakfast due to the slow releasing carbohydrates from the wholewheat flour and the healthy fats form the flaxseed filling you up for longer. They are also full of dietary fibre keeping your digestive system running smoothly 😉

Check out more healthy muffin recipes:

Banana & Oat Muffins With Date Caramel

Chocolate Chip Muffins For Kids

Steps

1
Done

Preheat the oven to 175°C fan/350°F. Mash the banana in a bowl. Peel and grate the courgette and put aside.

2
Done

In a large bowl sift both flours with the baking powder, bicarbonate of soda, salt and cinnamon. Add flax seed to the bowl and stir. Sift in the light brown sugar and stir again. Into the dry mixture add in the milk, egg, vanilla then stir to combine. Stir in the mashed banana followed by the grated courgette.

3
Done

Spray a 12 hole muffin tray with cooking spray. Fill the holes almost to the top and bake at 175°C for 20 minutes. Leave the muffins to cool in the tray for 30 minutes before removing.

Emma-Jane

Web Designer, Photographer & Health Foodie

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