Healthy Zucchini Banana Muffins. These muffins have a base of whole wheat flour and get their moisture and flavor from three types of produce. Banana Zucchini Muffins with Chocolate Chips. Healthy zucchini banana muffins packed with shredded zucchini, banana, heart-healthy walnuts, coconut and dark chocolate chips. Healthy Zucchini Banana Muffins

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

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

The world's fluffiest and most delicious banana zucchini muffins. I adore all things banana and have several recipes for Zucchini Banana Muffins are super moist with loads of flavor. The perfect way to use up all that I actually made these a tad healthier and they came out great! Here are a few reasons to love this banana muffin recipe (which happens to be more nutritionally redeeming than most) Love your recipes!

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..

The healthy zucchini bread is a favorite of my family! Thanks for the great kitchen inspirations. This Healthy Zucchini Muffins recipe is the best!! It's quick and easy to make, totally comforting and delicious, and made healthier with a few simple healthy muffin ingredients. Banana Zucchini Muffins are a great way to use up that last bit of zucchini as we enter into the Banana Zucchini Muffins.