Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, healthy zucchini banana muffins. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Healthy Zucchini Banana Muffins is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Healthy Zucchini Banana Muffins is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have 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:
- Take Dry ingredients:
- Get 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
- Make ready 1/4 teaspoon salt
- Take 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)
- Prepare 2 teaspoons vanilla extract
- Prepare 1 egg
- Take 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
- Take 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
- Prepare Fold ins:
- Take 1/2 cup chocolate chips, dairy free if desired
- Prepare 1/3 cup chopped walnuts (or pecans) - I used sliced almond
- Prepare 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 this up with this special food healthy zucchini banana muffins recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
