Pear, Zucchini & Banana Muffins – gluten /refined sugar/nut free

Pear, Zucchini & Banana Muffin

Healthy muffins are so perfect for an on the go snack, to put in the lunch boxes, with a cup of tea or a delicious spiced cocao hot chocolate (recipe coming soon). These muffins as so moist and full of fruit and veggie goodness.

Usually muffins are full of empty white carbohydrates and sugar. Enjoy these guilt free my loves- only natural sugars and whole food, low GI carbs. The banana and pear sweeten the muffins and the optional addition of maple syrup can be used if you have a sweet tooth like me.


Wet ingredients:

2 large bananas, mashed

1 pear, sliced into small pieces

1 zucchini, grated

1/2 cup goats milk/greek yoghurt

2 x eggs

3 tsp vanilla extract

1/4 cup macadamia/coconut oil

2 tbs maple syrup (optional)

Dry ingredients:

1/2 cup buckwheat flour

1/2 cup coconut flour

1 tsp cinnamon

1 tsp all spice

1 tsp baking powder

1/2 tsp celtic salt

Optional topping:

Extra maple syrup

Sunflower seeds

Preheat the oven to 220 degrees.

Grease a muffin tin or line with papers.

Combine all the dry ingredients in a large bowl. In a separate bowl combine all the wet ingredients.

Pour the wet ingredients into the large bowl with the dry ingredients and mix thoroughly. Spoon mixture evenly into the muffin tin. Top the muffins with the optional toppings and place in the oven.

Bake for 15-20 minutes or until lightly brown on top.



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