Holly’s Healthy Banana Muffins

Inspired by the ultra-sweet bananas in the Caribbean. 🍌

1 1/3c overripe bananas, mashed (about 3 large bananas, or 6-8 Caribbean “baby bananas”)

1/3c honey

1 large egg

1/2tbs vanilla extract 

1/4c olive oil 

1/2c sourdough discard (optional, read notes if omitting)

1 small zucchini, peeled and micro-planed/finely grated

1 1/2c all-purpose flour 

1tsp baking soda 

1tsp cinnamon 

1/2tsp salt 

1/2c toppings of choice (chocolate chips, walnuts, chopped mixed nuts/seeds, etc.) 

Combine ingredients (except toppings) in a large mixing bowl. You do NOT need to squeeze the moisture out of your zucchini! Spoon ~3tbs of batter into a greased muffin pan/silicone liners. I like to fill mine almost all the way to get that pretty risen dome shape! Sprinkle toppings over each muffin. 

Bake at 350°F for 15mins, or until a toothpick inserted into the center pulls out clean.

Eat it Sabado Style: For breakfast alongside a smoothie or as a grab-and-go snack while sailing.

Notes: This recipe is a great base. It’s not overly sweet, so you can change it up to suit your taste or what you have in your pantry. Add chocolate chips to make it more of a treat, or add walnuts for a classic banana nut muffin! No sourdough discard? No problem! Add 1/4c milk and 1/4c more flour. No zucchini? Omit it! I’ve yet to try this with grated carrot, but the idea has been on my mind…

If using the Instant Omni Pro Oven: Put your muffins in after preheating. When it says “food turn/burn,” rotate your pan. Mine usually takes 15mins.

If you try it, send us a pic on Instagram @sv_sabado!

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