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Strawberry, Zucchini & Banana Muffins

  • Serves: 10 | Prep time: 15 mins | Cook time: 30 minutes
Ingredients
  • 2 Bananas
  • 2 Zucchinis
  • 1 Apple
  • 250g Wholemeal self-raising flour
  • 1/4 cup Olive oil
  • 1/4 cup Rice malt syrup, pureed dates or honey (optional)
  • Teaspoon cinnamon
  • 1/2 Punnet strawberries, sliced
  • Shredded coconut, 1/2 cup
Sauce
  • 2 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp hoisin sauce
  • 1 tsp garlic
  • 1 tap ginger
  • 2 tbsp water
Methods
  1. Pre-heat oven to 170 degrees Celsius.
  2. Line muffin tray with paper cases or spray muffin tray with olive oil.
  3. Grate the zucchinis and apples. Use a tea towel to squeeze out any excess juice.
  4. Using a fork, mash the bananas.
  5. In a bowl sift the flour. Then add the rice malt syrup,cinnamon, apple and zucchini and stir to combine.
  6. Add the bananas and mix together. (Note: be careful not to over stir the mixture).
  7. Stir in the oil until the mixture forms together. (Note: add water if required).
  8. Spoon the mixture into cases and press a slice of strawberry onto the top of each muffin. Then top with a sprinkle of shredded coconut.
  9. Bake for 20-30 minutes or until lightly browned.
Notes
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