Hi Friends!
It’s recipe time. Today you’re in for a treat from one of my favorite foodies! Laura & I connected online several months ago through our blogs and we were finally able to meet in person at Blend last month!
A few things about Laura:
- She’s tiny, totally adorable and super ripped!
- She is one of the most creative people I know in the kitchen.
- She loves pushing through a butt-kicking workout as much as I do.
- Her smile and laugh are infectious and I loved being around her!
Hi! I’m Laura from Sprint 2 the Table!
Sprint 2 the Table is a collection of recipes, food adventures, races, strength training, and general pontification.
Why the name?
I live my life from meal to meal. Sometimes I think I’m just hustling through my daily activities so I can get to the next occasion for mastication. At bedtime some people count sheep, some people have lull-a-byes… I fall asleep at night thinking about what I’m going to eat for breakfast. It’s a sickness, I know. Oh, and I also run.
When Lindsay asked me to do a guest post, I immediately thought to create a healthy baked “treat” recipe for her that is packed full of nutrients but won’t weigh you down. This girl is a rockstar athlete, and I know that proper fuel is important for her.
Over the past year I have discovered coconut flour. It’s a great flour sub in baked goods because it is loaded with fiber, is naturally sweet, and is low on the glycemic index (GI ranks carbs by the effect they have on your blood sugar). It is also gluten-free!
Click here for more info on it’s benefits, and a recipe for Coconut Banana Chocolate Chip Cookies.
Another plus for these Banana-Maple Zucchini Muffins is that they are nearly sugar-free, thanks to the power of bananas. I also included zucchini for the added moisture and chia seeds to make sure to include some healthy fat.
These guilt-free muffins are fantastic with a coffee in the morning, or with a glass of milk for a midnight snack. They also freeze well – I keep a batch in the freezer for a quick snack when I’m running late.
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Banana-Maple Zucchini Muffins (Gluten-Free, Vegan option)
1/4 cup coconut flour
1/2 tsp cinnamon
1/4 tsp baking powder
2 T NuNaturals fiber baking blend (Stevia)
1 T Xylitol
1 T chia seeds
Pinch of salt
2 eggs, whisked
3 T applesauce
1 T coconut oil, melted
1/2 tsp maple extract
1/2 tsp vanilla extract
1 ripe mashed banana
1/2 large zucchini, grated
Preheat oven to 350 degrees. Grease muffin sheet with coconut oil.
Whisk eggs in a large bowl. Add remaining wet ingredients and mix.
In medium bowl mix dry ingredients. Add wet to dry ingredients and mix well. Stir in mashed banana and grated zucchini.
Bake for 20 mins, until golden on tops.
Makes 6 muffins.
Notes: You may use maple syrup in place of the maple extract and sugar substitutes. Other sweeteners can be subbed for the Stevia and Xylitol. To make vegan, sub the 2 eggs for 2 flax eggs.
Approximate Nutritionals: 113 calories, 5.8g fat, 63.3mg sodium, 13.3g carbohydrates, 4.1g fiber, 3.9g sugar, 3.9g protein.
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I hope you all enjoy this recipe! Please swing by my blog, Sprint 2 the Table, and say hello sometime. 🙂
Lindsay, thank you so much for allowing me to take over your blog today. I hope you are having a fabulous time!
xo,
Laura
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I’d say these are pretty much the perfect summer muffin….so get baking!
Enjoy!
–Lindsay–
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!
I love anything banana, and with zucchini getting ready in my garden, this recipe is over the top exciting! Thanks for posting!
Check out my latest recipe @ bakingblissful.blogspot.com
Thank you! This was a great combo – very moist from the fruit.
I still need to experiment with coconut flour…
Definitely! it’s fun, just be sure to watch the moisture. You’ll need more liquid.
The timing of this recipe is perfect. Our neighbors just dropped off three huge zucchinis from their garden. 🙂
That’s awesome! I wish we could grow them in my condo. 🙂
You ladies are both hot! 😉 And these muffins look amazing!! I love adding zucchini to muffins and breads!
thank you!!! i can never get enough zucchini. 🙂
Lindsay – thank you so much for the guest spot! I hope you are having a blast. I’m loving your Instagram pics. 🙂
Those do look really good and I’ve never made muffins out of zucchini so I may try this!!
Thanks! These are kind of like zucchini bread… but healthier. 🙂
these look awesome! i just made some muffins the other day that involves coconut flour. it was the first time i had used it, and i love it! thanks for sharing with us laura!
Thank you! Coconut flour gives baked goods such a cool texture.
The title of this post just made me smile. In our house, we go through a bunch of bananas (7-8 bananas) every day and a half. And I love coconut! These are going to be fabulous!
That is some serious banana eating. Rock on, potassium! 🙂
It’s crazy how much we eat. I tell my husband I think we should buy stock in Chiquita! lol
I’m a big fan of Laura and anything with zucchini – definitely will be trying these soon! 🙂
You are so sweet. Let me know how you like them. xo
love this thanks laura!!
Thanks Amy! 🙂
I’ve made zucchini muffins before but never with banana. I will definitely try this recipe. Thanks!
They worked really well here – the flavor wasn’t overwhelming and it added moisture (you need more with coconut flour).
These muffins look and sound delicious! Going to have to try them out! I can’t believe the price of that coconut flour either. I’m going to have to see if my bulk bins have it!!!
Thanks! If you have a farmer’s or international market they typically have it on the cheap
Yay! Love Laura’s blog!
Awww… love your blog!
These look so good!! What kind of coconut flour do you recommend??
I don’t think it makes a difference. I just buy the bulk stuff at the farmers market… ’cause it’s cheap and so am I. 🙂
Laura, this recipe looks fabulous and I can’t wait to make it! I’m obsessed with coconut flour- definitely one of my favorite discoveries of the last year. I got some of the NuNaturals baking blend sent to me and haven’t tried it out yet- this would be a good opportunity!
Thanks, Lauren! Let me know if you do try it.
Yesss GF for the win! pinned these, lookin goooood. must make.
Thanks for the Pin! Cheers to GF baking! 🙂
I am currently OBSESSING over zucchini! I just made zucchini noodles the other day – and I have started stocking up on these delicious veggies – so I will definitely have to try these!
I love zucchini noodles! Tossed in beet-sunflower pesto with a bit of feta is like my dream meal. 🙂