Zucchinis are one of my favorite summer-time vegetables, and as of late I have been trying to incorporate them into more of my recipes. If you crave a dish with zucchini that’s different from a stir-fry, egg frittata, etc, then this recipe is for you! Zucchini bread is a classic, but pairing this concept with another favorite baked good of mine (banana bread) may just be too much goodness for me to handle!

Banana zucchini medicated mini-muffins will take your taste buds somewhere they’ve never gone before! Try one of these cute, and scrumptious muffins for breakfast, or even enjoy one for a late-afternoon snack!

Yield: approximately 24 mini-muffins

Here’s What You Need:

Mini-Muffin Batter

1½ cups white whole wheat flour

¼ cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 egg

1 teaspoon organic pure vanilla extract

½ cup melted cannabis-infused coconut oil (optional substitute: cannabis-infused butter)

2 ripe bananas (mashed)

1 zucchini (shredded)

Optional Crumble Topping

1/3 cup light brown sugar

2 tablespoons white whole wheat flour

1/8 teaspoon ground cinnamon

1 tablespoon melted cannabis-infused coconut oil (optional substitute: cannabis-infused butter)

nonstick cooking spray/muffin tin paper liners

mini-muffin tin

mandolin or grater (to shred zucchini)

How to Make Banana Zucchini Medicated Mini-Muffins

To begin, preheat your oven to 375 degrees Fahrenheit.

Next, prep your mini-muffin pan with some nonstick cooking spray, or you can also choose to use the paper liners.

Then, in a medium-size bowl combine all of the dry ingredients with the exception of the sugar. So, specifically, 1½ cups flour, the baking soda, baking powder and salt.

After, in a large bowl mash the bananas using a fork, and then proceed to add in the shredded zucchini (you can easily shred the zucchini using a mandolin or grater).

In a separate bowl, beat the egg and then pour the egg into the banana/zucchini bowl. Stir well to combine. Finally, add the sugar, vanilla extract and a ½ cup of melted cannabis-infused coconut oil, and mix well one last time.

Now, add your bowl containing the dry ingredients in two batches to your wet ingredients bowl. Be careful not to over-mix your batter!

Spoon the banana-zucchini muffin batter into your mini-muffin tin.

To create your cinnamon crumble, in a small bowl, combine the 2 tablespoons of flour, 1 tablespoon melted cannabis-infused coconut oil, brown sugar and cinnamon. Sprinkle this crumb mixture over-top each of your muffins.

Place the mini-muffin tray in your preheated oven and bake the muffins for 15 minutes or so, or until a toothpick comes out clean when stuck into the center of a muffin. The muffins should be light and spongy to the touch.

Remove your tray and place it on a wire rack to allow the mini-muffins to cool.

After a few minutes, pop out the mini muffins, serve immediately and enjoy!

You can store these muffins in an air-tight container on the counter for 1-2 days or in the refrigerator for a bit longer. You can also freeze these muffins to keep them long-term.

Enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!