Recipe Tasty Healthy Zucchini Banana Muffins

Healthy Zucchini Banana Muffins. - Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Shredded zucchini makes muffins moist and tasty with very little oil. Healthy muffins like these and healthy banana muffins are on a regular rotation in our house because "kids".

Freezer-friendly and a great way to use up zucchini! 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. Just like the restaurant, these Whole Wheat Zucchini Banana Muffins are cozy and familiar.

You need Dry ingredients:.
We need 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour).
We require 1 teaspoon baking soda.
You need 1/2 teaspoon cinnamon.
You require 1/4 teaspoon salt.
You require Wet ingredients:.
You require 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.
We need 2 tablespoons olive oil (or sub melted butter) - I used coconut oil.
We need 1/4 cup honey (or sub pure maple syrup).
You need 2 teaspoons vanilla extract.
You need 1 egg.
We require 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture).
We require 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk.
You need Fold ins:.
You need 1/2 cup chocolate chips, dairy free if desired.
You need 1/3 cup chopped walnuts (or pecans) - I used sliced almond.
You need 1/3 cup shredded unsweetened coconut.

These delicious Banana Zucchini Muffins are easy to make, but everyone will think you spent hours making them! An easy recipe for healthy muffins made without butter, refined flour or refined sugar. Just like the restaurant, these Whole Wheat Zucchini Banana Muffins are cozy and familiar. With their moist crumb and warm spices, they'll instantly transport you back to your grandma's kitchen table, breaking open. Healthier Zucchini Banana Bread Muffins are soft, squishy, and just sweet enough.

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 Banana Zucchini Muffins are easy to make, but everyone will think you spent hours making them! An easy recipe for healthy muffins made without butter, refined flour or refined sugar. Just like the restaurant, these Whole Wheat Zucchini Banana Muffins are cozy and familiar. With their moist crumb and warm spices, they'll instantly transport you back to your grandma's kitchen table, breaking open. Healthier Zucchini Banana Bread Muffins are soft, squishy, and just sweet enough. Pair with coffee or tea for a tasty, gluten-free snack or breakfast idea! These healthy banana muffins are fluffy and irresistible, yet made with wholesome ingredients. They're made with whole wheat flour and naturally sweetened with maple syrup or honey.

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