Healthy Zucchini Banana Muffins. Fold the zucchini and chopped nuts (optional) into the batter. Just wrap the Banana Zucchini Muffins tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag. If you prefer not to use foil directly on your muffins, wrap tightly with parchment paper, then place that into a sealable plastic bag.
You can have Healthy Zucchini Banana Muffins using 17 ingredients and 6 steps. Here is how you cook it.
Ingredients of Healthy Zucchini Banana Muffins
- You need of Dry ingredients:.
- It’s 1 1/2 cups of whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour).
- Prepare 1 teaspoon of baking soda.
- Prepare 1/2 teaspoon of cinnamon.
- You need 1/4 teaspoon of salt.
- It’s of Wet ingredients:.
- It’s 3/4 cup 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.
- You need 2 tablespoons of olive oil (or sub melted butter) - I used coconut oil.
- It’s 1/4 cup of honey (or sub pure maple syrup).
- You need 2 teaspoons of vanilla extract.
- Prepare 1 of egg.
- Prepare 1 of heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture).
- You need 1/3 cup of unsweetened almond milk (or any milk) - I used fresh milk.
- It’s of Fold ins:.
- It’s 1/2 cup of chocolate chips, dairy free if desired.
- It’s 1/3 cup of chopped walnuts (or pecans) - I used sliced almond.
- Prepare 1/3 cup of shredded unsweetened coconut.
Pumpkin zucchini muffins and our chocolate banana muffins are to die for; Savory breakfast muffins with leftover ham are yummy; Rum bundt cake for the holidays; Sour cream blueberry banana muffins; Then try our Pumpkin banana bread or blender muffins in the morning for breakfast. Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. They are made with no refined sugar, oil or flour and are perfect for meal planning on the go.
Healthy Zucchini Banana Muffins step by step
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..
They are made with natural ingredients and are gluten-free too. Healthy banana zucchini 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! I consider myself both a muffin aficionado (see: Chocolate Zucchini Muffins, Banana Oatmeal Muffins, Applesauce Muffins, Healthy Blueberry Muffins, ALL OF THESE HEALTHY MUFFINS) and a zucchini baked good aficionado (see: Zucchini Banana Bread, Zucchini Cookies, Paleo Zucchini Bread, et al.), so coming up with what I can confidently state is the.
