Healthy Zucchini Banana Muffins
Healthy Zucchini Banana Muffins

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, healthy zucchini banana muffins. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Healthy Zucchini Banana Muffins is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Healthy Zucchini Banana Muffins is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook healthy zucchini banana muffins using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Healthy Zucchini Banana Muffins:
  1. Take Dry ingredients:
  2. Take 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
  3. Make ready 1 teaspoon baking soda
  4. Take 1/2 teaspoon cinnamon
  5. Get 1/4 teaspoon salt
  6. Make ready Wet ingredients:
  7. 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
  8. Take 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
  9. Take 1/4 cup honey (or sub pure maple syrup)
  10. Prepare 2 teaspoons vanilla extract
  11. Prepare 1 egg
  12. Make ready 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
  13. Make ready 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
  14. Make ready Fold ins:
  15. Prepare 1/2 cup chocolate chips, dairy free if desired
  16. Make ready 1/3 cup chopped walnuts (or pecans) - I used sliced almond
  17. Get 1/3 cup shredded unsweetened coconut
Steps to make Healthy Zucchini Banana Muffins:
  1. Preheat oven to 350 degrees F. Line a 1/2 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.

So that’s going to wrap this up for this exceptional food healthy zucchini banana muffins recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!