Healthy Zucchini Banana Muffins. Healthy Zucchini Banana Muffins

You can cook Healthy Zucchini Banana Muffins using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Healthy Zucchini Banana Muffins
  1. You need of Dry ingredients:.
  2. Prepare of whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour).
  3. You need of baking soda.
  4. You need of cinnamon.
  5. It’s of salt.
  6. Prepare of Wet ingredients:.
  7. It’s of 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 of olive oil (or sub melted butter) - I used coconut oil.
  9. You need of honey (or sub pure maple syrup).
  10. It’s of vanilla extract.
  11. You need of egg.
  12. You need of heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture).
  13. You need of unsweetened almond milk (or any milk) - I used fresh milk.
  14. It’s of Fold ins:.
  15. It’s of chocolate chips, dairy free if desired.
  16. You need of chopped walnuts (or pecans) - I used sliced almond.
  17. It’s of shredded unsweetened coconut.
Healthy Zucchini Banana Muffins instructions

  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..