Banana-Zucchini Muffin
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
This nutritious little muffin sneaks in veggies but you'd never guess it. You'll need a blender or immersion blender.
  • 3 dates, choped and soaked in hot water for 15+ mins
  • 3 ripe bananas
  • 3 large eggs, whisked together
  • ¼ cup pumpkin puree
  • 1 small zucchini, shredded
  • ½ cup coconut flour
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1½ tsp cinnamon
  • 2 Tbl coconut oil or ghee, melted
  • optional: ⅓ cup raisins
  1. Preheat oven to 325ºF (350ºF non-convection)
  2. Line muffin pan with paper liners
  3. Soak the 3 dates on just enough boiling water to cover them, allow to sit while you prep remaining ingredients
  4. Mash bananas in a small bowl with a fork
  5. Add eggs and mix with a whisk
  6. Remove dates from liquid, discard liquid
  7. Add dates and pumpkin puree, and blend with immersion blender -or pour into a blender- mix until dates are mostly all pureed
  8. Return mixture to bowl and add in zucchini
  9. In a separate medium sized bowl, mix together flour, salt, baking soda, baking powder, cinnamon.
  10. Slowly pour the banana mixture into the flour mixture, whisking as you go to avoid clumps.
  11. Just before all is combined, add coconut oil (or ghee) and whisk gently to combine
  12. Add raisins of using
  13. Scoop batter into muffin liners, should make 12 muffins
  14. Sprinkle a smidge of cinnamon on top each muffin if you want because it's pretty!
  15. Bake for 15 mins, rotate pan, bake another 10 minutes and check for doneness: a knife inserted into center of muffin should come out mostly clean. Add 5 more minutes of necessary.
Recipe by Grace Brinton at