Ingredients
Method
- Preheat the oven to 180C. Line a cupcake tray with muffin wraps.
- Squeeze excess moisture from zucchini with a muslin cloth or paper towel. Set aside.
- In a blender, pulse eggs, banana, dates until smooth. Add rice flour, baking powder, cinnamon and vanilla, blend until well incorporated. Pour into a large bowl, and fold in the zucchini and carrots.
- Scoop banana batter into muffin cases and bake for 20 minutes or until cooked through.
Top Tips
To check if muffins are ready, stick a skewer into the middle of the muffin and if it comes out clean, it’s ready.
More about this recipe
Nutrition per serving:
Calories 167.37kcal
Total Fat 1.77g
Carbs 34.17g
Sugars 10.53g
Protein 5.29g
Sodium 191.5mg
Fibre 2.53g
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