Easiest Way to Make Ultimate Healthy Zucchini Banana Muffins

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, healthy zucchini banana muffins. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Healthy Zucchini Banana Muffins is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Healthy Zucchini Banana Muffins is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook healthy zucchini banana muffins using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Healthy Zucchini Banana Muffins:

1. Prepare 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. Get 1 teaspoon baking soda
4. Prepare 1/2 teaspoon cinnamon
5. Prepare 1/4 teaspoon salt
6. Make ready Wet ingredients:
7. Prepare 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. Make ready 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
9. Get 1/4 cup honey (or sub pure maple syrup)
10. Get 2 teaspoons vanilla extract
11. Get 1 egg
12. Get 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
13. Take 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
14. Take Fold ins:
15. Prepare 1/2 cup chocolate chips, dairy free if desired
16. Prepare 1/3 cup chopped walnuts (or pecans) - I used sliced almond
17. Get 1/3 cup shredded unsweetened coconut

Instructions to make Healthy Zucchini Banana Muffins:

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.

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