It’s not long until we have an abundance of summer squash, but it’s always a good time to make zucchini muffins! This recipe is suitable for an elimination diet or certain food sensitivities since it contains no gluten, dairy or eggs. It also makes a healthier alternative to store-bought muffins!
Set the oven to 350F. Line two 12-cup muffin tins with cupcake liners, or grease well with olive oil.
Combine all the ‘wet’ ingredients in a medium mixing bowl: the banana, zucchini, applesauce, sugar, olive oil, lemon juice and vanilla.
Separately, thoroughly combine the ‘dry’ ingredients in a large mixing bowl: flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
Add the wet ingredients to the dry and stir well. Scoop about 1/4 -1/3 cup of the mixture into each muffin cup. Bake for 20-30 minutes until just beginning to brown and a toothpick inserted comes out clean.
These can be frozen if needed and defrosted individually for breakfast or a tasty snack!