Simple Way to Make traditional Healthy Zucchini Banana Muffins for Dinner Food

Healthy Zucchini Banana Muffins,

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, healthy zucchini banana muffins. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Healthy Zucchini Banana Muffins is one of the most well liked of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It is appreciated by millions every day. Healthy Zucchini Banana Muffins is something that I have loved my entire life. They're nice and they look fantastic.

To begin with this particular recipe, we must first 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:

1. {Make ready of Dry ingredients:.
2. {Prepare 1 1/2 cups of whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour).
3. {Take 1 teaspoon of baking soda.
4. {Prepare 1/2 teaspoon of cinnamon.
5. {Get 1/4 teaspoon of salt.
6. {Prepare of Wet ingredients:.
7. {Make ready 3/4 cup of 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.
8. {Take 2 tablespoons of olive oil (or sub melted butter) - I used coconut oil.
9. {Get 1/4 cup of honey (or sub pure maple syrup).
10. {Prepare 2 teaspoons of vanilla extract.
11. {Get 1 of egg.
12. {Get 1 of heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture).
13. {Get 1/3 cup of unsweetened almond milk (or any milk) - I used fresh milk.
14. {Take of Fold ins:.
15. {Get 1/2 cup of chocolate chips, dairy free if desired.
16. {Make ready 1/3 cup of chopped walnuts (or pecans) - I used sliced almond.
17. {Take 1/3 cup of shredded unsweetened coconut.

Instructions to make Healthy Zucchini Banana Muffins:

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..
2. In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt..
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..
4. Gently sir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut..
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..
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..

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