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Healthy Zucchini Banana Muffins
Healthy Zucchini Banana Muffins

Before you jump to Healthy Zucchini Banana Muffins recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to healthy zucchini banana muffins recipe. You can have healthy zucchini banana muffins using 17 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Healthy Zucchini Banana Muffins:
  1. Get Dry ingredients:
  2. Prepare 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
  3. Take 1 teaspoon baking soda
  4. Prepare 1/2 teaspoon cinnamon
  5. Use 1/4 teaspoon salt
  6. Prepare Wet ingredients:
  7. Get 3/4 cup mashed ripe banana (about 2 small to medium ripe bananas). - I used 1 big bananas and didn't really measure with the cup. Next time will measure properly
  8. Prepare 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
  9. Provide 1/4 cup honey (or sub pure maple syrup)
  10. Provide 2 teaspoons vanilla extract
  11. Get 1 egg
  12. Get 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
  13. Get 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
  14. You need Fold ins:
  15. Get 1/2 cup chocolate chips, dairy free if desired
  16. Get 1/3 cup chopped walnuts (or pecans) - I used sliced almond
  17. Take 1/3 cup shredded unsweetened coconut
Steps to make Healthy Zucchini Banana Muffins:
  1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray. This is critical to making sure the muffins don’t stick to the liners.
  2. In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt.
  3. In a separate large bowl, mix together the following with a wooden spoon: zucchini (make sure it’s been squeezed of excess moisture), mashed banana, olive oil, honey, egg, vanilla extract, shredded zucchini and almond milk.
  4. Gently sir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut.
  5. Divide batter evenly between greased muffin liners. Bake for 22-27 minutes. Muffins are done when a toothpick comes out clean or with just a few crumbs attached.
  6. Allow muffins to cool in muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling. Store muffins in airtight container in the fridge for up to 5 days. Muffins can also be frozen for up to three months.

Banana Zucchini Muffins are made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Shredded zucchini makes the muffins moist and tasty with very little oil. Healthy zucchini banana muffins packed with shredded zucchini, banana, heart-healthy walnuts, coconut and dark chocolate chips. These delicious muffins pack in both fruits and veggies, making them the perfect healthy snack! Freezer-friendly and a great way to use up zucchini!

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