Healthy Zucchini Banana Muffins. Banana zucchini muffins are a good reason to turn on your oven this summer. So are lemon zucchini muffins and healthy zucchini bread. Healthy little breads with whole wheat flour, maple syrup and dark chocolate chunks.
The perfect way to use up all that I actually made these a tad healthier and they came out great!
Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour.
The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats.
You can have Healthy Zucchini Banana Muffins using 17 ingredients and 6 steps. Here is how you cook that.
Ingredients of Healthy Zucchini Banana Muffins
- Prepare of Dry ingredients:.
- Prepare 1 1/2 cups of whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour).
- It's 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.
- Prepare 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).
- It's 2 teaspoons of vanilla extract.
- It's 1 of egg.
- Prepare 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:.
- It's 1/2 cup of chocolate chips, dairy free if desired.
- Prepare 1/3 cup of chopped walnuts (or pecans) - I used sliced almond.
- You need 1/3 cup of shredded unsweetened coconut.
I love the fall season, and there is nothing better than enjoying a cup of coffee or tea with a muffin on a cool, crisp morning. These delicious Banana Zucchini Muffins are easy to make, but everyone will think you spent hours making them! This healthy banana muffins recipe is easy to make with everyday ingredients, lightly sweetened with maple syrup, naturally gluten-free, and so tasty. Healthy zucchini banana muffins packed with shredded zucchini, banana, heart-healthy walnuts, coconut and dark chocolate chips.
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..
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! Healthy zucchini banana muffins with chocolate chips an easy recipe made with wholemeal flour perfect for a picky eater. These zucchini muffins have been made with the picky eater in mind! The perfect healthy breakfast recipe that delivers a serving of fruits AND veggies!