RECIPE Banana Zucchini Mini Bundt Cakes
3 c organic all purpose flour (you can do 1/2 white and 1/2 whole wheat if preferred)
1 1/2 tsp baking soda
1 tsp sea salt
1/2 tsp baking powder
1 stick melted butter
1/2 c avocado oil or coconut oil
2/3 c pure maple syrup
4 ripe mashed bananas
1 1/2 c shredded zucchini (make sure to squeeze out extra liquid before putting in the batter)
1/2 c powdered monkfruit sweetener or powdered sugar works too
2-3 tbsp milk of choice-I used almond milk or heavy cream works too (add the milk slowly, you don’t want it to be too thin but you also don’t want it to be too thick either. Add a little at a time until you get the consistency you want
1/2 tsp vanilla
Preheat the oven to 350 degrees. Grease your mini bundt pan with oil or butter so they don’t stick to the pan.
Combine all the dry ingredients, flour, baking powder, salt, and baking soda together. Mix
Add eggs, butter, oil, maple syrup, and mashed bananas to the same bowl and mix to combine. Add your zucchini last. Mix and then fill your bundt pans about half way full of batter.
Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean. They will brown a little bit on top and that is okay.
Let them cool completely before adding the glaze to the top
When ready for the glaze then combine the ingredients for the glaze and drizzle on top with a spoon or glazing bottle. Enjoy!
*You can also use a regular muffin tin for these also if you don't have a mini bundt pan. It will make 24 mini bundt cakes or 24 regular muffins
*Use organic ingredients when feasible
July 16, 2020