Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, healthy zucchini banana muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Healthy Zucchini Banana Muffins is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Healthy Zucchini Banana Muffins is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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)
- Take 1 teaspoon baking soda
- Get 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
- Get 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
- Prepare 1/4 cup honey (or sub pure maple syrup)
- Get 2 teaspoons vanilla extract
- Prepare 1 egg
- Take 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
- Make ready Fold ins:
- Take 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’s going to wrap this up with this special food healthy zucchini banana muffins recipe. Thank you very much for reading. I’m sure you can 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, friends and colleague. Thanks again for reading. Go on get cooking!
