Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, healthy zucchini banana muffins. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Healthy Zucchini Banana Muffins is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Healthy Zucchini Banana Muffins is something which I have loved my whole life.
To get started with this particular 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 it.
The ingredients needed to make Healthy Zucchini Banana Muffins:
- Make ready Dry ingredients:
- Make ready 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
- Prepare 1 teaspoon baking soda
- Make ready 1/2 teaspoon cinnamon
- Take 1/4 teaspoon salt
- Make ready Wet ingredients:
- Make ready 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
- Make ready 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
- Make ready 1/4 cup honey (or sub pure maple syrup)
- Make ready 2 teaspoons vanilla extract
- Prepare 1 egg
- Prepare 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
- Make ready 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
- Make ready Fold ins:
- Make ready 1/2 cup chocolate chips, dairy free if desired
- Make ready 1/3 cup chopped walnuts (or pecans) - I used sliced almond
- Get 1/3 cup shredded unsweetened coconut
Instructions to make Healthy Zucchini Banana Muffins:
- 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.
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 you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
