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We hope you got benefit from reading it, now let’s go back to healthy zucchini banana muffins recipe. To cook healthy zucchini banana muffins you only need 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Healthy Zucchini Banana Muffins:
- Take Dry ingredients:
- You need 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
- Get 1 teaspoon baking soda
- You need 1/2 teaspoon cinnamon
- Use 1/4 teaspoon salt
- Take Wet ingredients:
- Take 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
- Get 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
- Get 1/4 cup honey (or sub pure maple syrup)
- Take 2 teaspoons vanilla extract
- Take 1 egg
- Take 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
- You need 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
- You need Fold ins:
- Take 1/2 cup chocolate chips, dairy free if desired
- Use 1/3 cup chopped walnuts (or pecans) - I used sliced almond
- Provide 1/3 cup shredded unsweetened coconut
Instructions to make Healthy Zucchini Banana Muffins:
- 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.
- In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt.
- 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.
- Gently sir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut.
- 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.
- 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.
I baked exactly as the recipe calls for actually making the. 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! This is not your regular banana muffin recipe.
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