Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, healthy zucchini banana muffins. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Healthy Zucchini Banana Muffins is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Healthy Zucchini Banana Muffins is something which I have loved my whole life.
This Banana Zucchini Muffins recipe is similar to my Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting (Say that one eight times fast…). You will notice there is not frosting on these muffins-they are perfect as it. And, they really are pretty simple to make!
To get started with this recipe, we have to prepare a few components. You can cook healthy zucchini banana muffins using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Healthy Zucchini Banana Muffins:
- Make ready Dry ingredients:
- Prepare 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
- Get 1 teaspoon baking soda
- Make ready 1/2 teaspoon cinnamon
- Take 1/4 teaspoon salt
- Take Wet ingredients:
- 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
- Take 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
- Take 1/4 cup honey (or sub pure maple syrup)
- Make ready 2 teaspoons vanilla extract
- Prepare 1 egg
- Make ready 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
- Get 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
- Get Fold ins:
- Make ready 1/2 cup chocolate chips, dairy free if desired
- Prepare 1/3 cup chopped walnuts (or pecans) - I used sliced almond
- Get 1/3 cup shredded unsweetened coconut
These are okay- but a little dry as written. I baked exactly as the recipe calls for actually making the. Healthy Zucchini Muffins For Picky Eaters. These zucchini muffins have been made with the picky eater in mind!
Instructions to make Healthy Zucchini Banana Muffins:
- Preheat oven to 350 degrees F. Line a 1/2 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.
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 world's fluffiest and most delicious banana zucchini muffins. Banana zucchini muffins that are so moist you'll get addicted!
So that is going to wrap this up with this exceptional food healthy zucchini banana muffins recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
