Healthy Zucchini Banana Muffins

Name: How to cook Healthy Zucchini Banana Muffins - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 14 muffins
Cuisine: Us

Introduce

Chef :

purple_acied

Healthy Zucchini Banana Muffins

Had one kept-too-long zucchini and overripe bananas. So trying this new recipe. Pretty nice and different from previous muffins I made before. Added dried coconut flakes, choco chips, and sliced almond. Surprisingly the coconut flakes added a nice taste and texture to the muffins.

Ingredient

Food ration :

14 muffins

1 1/2 cups

whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)

1 teaspoon

baking soda

1/2 teaspoon

cinnamon

1/4 teaspoon

salt

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

2 tablespoons

olive oil (or sub melted butter) - I used coconut oil

1/4 cup

honey (or sub pure maple syrup)

2 teaspoons

vanilla extract

egg

heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)

1/3 cup

unsweetened almond milk (or any milk) - I used fresh milk

1/2 cup

chocolate chips, dairy free if desired

1/3 cup

chopped walnuts (or pecans) - I used sliced almond

1/3 cup

shredded unsweetened coconut

Cooking instructions

* Step 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.

* Step 2

In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt.

* Step 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.

* Step 4

Gently sir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut.

* Step 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.

* Step 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.