Courgette, Banana and Almond Butter Muffins – Healthy Snack Inspiration – Plant Based Recipe

Healthy snack inspiration; courgette, banana and almond butter muffins. This plant based recipe includes a vegetable, fruit and a source of healthy fats, so it is ideal for fuelling your little ones with energy. They are really tasty and can be made with sugar to make them a healthy treat or without sugar so they taste more like banana bread. The muffins can be batch cooked and stored in the fridge for up to 3 days and in the freezer for up to a month, which is really convenient and handy when you need a healthy snack quickly.

So make a batch of 12 muffins you will need the following ingredients and method.

Ingredients:

• 1 cup of flour
• 1 tsp baking powder
• Pinch of salt
• ½ tsp cinnamon
• ½ cup of almond milk
• 3 tbsps of almond butter
• 1 tsp vanilla extract
• 1 medium mashed banana
• ½ cup of grated courgette
• 5 tbsps sugar (I leave this out when I’m making them for Jasper)

Method:

• Thoroughly mix all of the ingredients together.
• Grease the fairy cake tray tin (I usually use coconut oil for this).
• Spoon the mixture evenly in to the fairy cake tin.
• Bake the muffins at 180 degrees in a pre heated oven for 15 to 20 minutes until they are golden brown.
• Once baked remove the muffins from the tin and leave them to cool on a cooling rack.
• Enjoy!

I would love to know what you think of this recipe and what your go to snack ideas are? Let me know in the comments or on facebook, Instagram or Twitter.

Thanks for reading, Jen x

I got the inspiration for this recipe from another website but I’m struggling to find it again. If I do manage to find it then I will link it here.