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.
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!
Banana zucchini muffins are a good reason to turn on your oven this summer.
You can have Healthy Zucchini Banana Muffins using 17 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Healthy Zucchini Banana Muffins
- It's of Dry ingredients:.
- You need 1 1/2 cups of whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour).
- You need 1 teaspoon of baking soda.
- You need 1/2 teaspoon of cinnamon.
- It's 1/4 teaspoon of salt.
- You need 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).
- Prepare 2 teaspoons of vanilla extract.
- Prepare 1 of egg.
- You need 1 of heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture).
- It's 1/3 cup of unsweetened almond milk (or any milk) - I used fresh milk.
- Prepare of Fold ins:.
- You need 1/2 cup of chocolate chips, dairy free if desired.
- You need 1/3 cup of chopped walnuts (or pecans) - I used sliced almond.
- You need 1/3 cup of shredded unsweetened coconut.
So are lemon zucchini muffins and healthy zucchini bread. Healthy little breads with whole wheat flour, maple syrup and dark chocolate chunks. The world's fluffiest and most delicious banana zucchini muffins. Banana Zucchini Muffins are a great way to use up that last bit of zucchini as we enter into the Banana Zucchini Muffins.
Healthy Zucchini Banana Muffins instructions
- 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 love the fall season, and there is nothing better than enjoying a cup of This is perfectt for getting little ones to have a quick healthy breakfast or snack. Healthy Zucchini Banana Muffins - an easy & clean eating breakfast muffins recipe! Banana Zucchini Muffins are made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Shredded zucchini makes the muffins moist and tasty with very little oil. Healthier Zucchini Banana Bread Muffins are soft, squishy, and just sweet enough.
