Easiest Way to Make Perfect Healthy Zucchini Banana Muffins

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Healthy Zucchini Banana Muffins. Fold the zucchini and chopped nuts (optional) into the batter. Divide the batter among the muffin tin cups, filling each about ¾ full. Just wrap the Banana Zucchini Muffins tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag.

Healthy Zucchini Banana Muffins These healthy Zucchini Banana Muffins are the perfect afternoon snack or breakfast addition. They are Paleo, Vegan, gluten free, dairy free, made with cassava flour and only sweetened with banana. I haven't eaten an egg in nearly four months, and prior to that I was barely eating any. You can have Healthy Zucchini Banana Muffins using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Healthy Zucchini Banana Muffins

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

These gluten-free zucchini banana muffins are loaded with healthy nutrients and taste too good to be true. They are gluten-free, dairy-free, and can be made paleo and low carb as well. Soft and fluffy, sweetened only with bananas, sweet potatoes, and a touch of decadent chocolate chips, this zucchini banana muffin recipe is to die for. Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl.

Healthy Zucchini Banana Muffins step by 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..
  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..

Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. In a large mixing bowl, add the flour, baking powder, baking soda, salt, and ground cinnamon. Healthy banana zucchini muffins packed with shredded zucchini, banana, heart-healthy walnuts, coconut and dark chocolate chips. These delicious muffins pack in both fruits and veggies, making them the perfect healthy snack! Freezer-friendly and a great way to use up zucchini!

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