Step-by-Step Guide to Make Award-winning Healthy Zucchini Banana Muffins

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, healthy zucchini banana muffins. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Healthy Zucchini Banana Muffins is something that I have loved my whole life.

To begin 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 can achieve that.

The ingredients needed to make Healthy Zucchini Banana Muffins:

1. Take Dry ingredients:
2. Get 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
3. Prepare 1 teaspoon baking soda
4. Make ready 1/2 teaspoon cinnamon
5. Make ready 1/4 teaspoon salt
6. Take 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. Get 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
9. Get 1/4 cup honey (or sub pure maple syrup)
10. Make ready 2 teaspoons vanilla extract
11. Take 1 egg
12. Get 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
13. Get 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
14. Prepare Fold ins:
15. Make ready 1/2 cup chocolate chips, dairy free if desired
16. Get 1/3 cup chopped walnuts (or pecans) - I used sliced almond
17. Make ready 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 is going to wrap it up for this special food healthy zucchini banana muffins recipe. Thanks so much for reading. I am sure that you will make this at home. There’s 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!