I originally set out to make these mini muffins for our daughter (who has recently decided she doesn’t want to eat any table food) thinking if I disguised some fruits and vegetables into a yummy looking treat she might give them a try and they turned out to be so yummy my husband and I eat them too.

The great thing about these muffins is that they have no refined sugar (sweetened only by bananas and apple sauce) vegetables and health fats from ground flax seed. These are a staple in our house now and part of our weekly meal prep rotation. I hope your little ones (and maybe you too!) love them! Enjoy!

Banana Zucchini Mini Muffins (Refined Sugar Free)

Ingredients:

• 2 bananas, mashed
• 1 medium zucchini, shredded, squeezed
• 1 cup whole wheat flour 
• 2 Tbs ground flax seed 
• 4 Tbs apple sauce 
• 1 tsp baking soda 
• 1 tsp cinnamon
• Pinch of salt
• Splash of vanilla 

Directions:

1. Shred your zucchini and squeeze as much liquid out of it as you can with paper towels. Add to a large mixing bowl.
2. Mash 2 ripe bananas with a fork in the same mixing bowl.
3. Add the rest of the ingredients and mix until just combined.
4. Pour batter into a mini muffin tin.
5. Bake at 350 for 15 minutes or until a toothpick comes out clean.
6. Store in an airtight container for 1 week. Enjoy!