Healthy Zucchini Banana Muffins

Name: Healthy Zucchini Banana Muffins
Yield: 14 muffins
Cuisine: American
Ingredients: Dry ingredients:; 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; Wet ingredients:; 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; 1 egg; 1 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; Fold ins:; 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

purple_acied @purple_acied

Singapore

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.

I made a few different changes from the original recipe because I just used whatever I had at that time in my kitchen. Also I didn't measure the mashed banana in cup. I mashed 1 big bananas, probably it was less than 3/4 cups. I guess if I mash 2 bananas, the muffins will be moister. Next time will measure properly..

Recipe is taken from: https://www.ambitiouskitchen.com/chunky-monkey-zucchini-banana-muffins/

purple_acied @purple_acied

Singapore

Recipe is taken from: https://www.ambitiouskitchen.com/chunky-monkey-zucchini-banana-muffins/

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Ingredients

14 muffins

Dry ingredients:
1 1/2 cupswhole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
1 teaspoonbaking soda
1/2 teaspooncinnamon
1/4 teaspoonsalt
Wet ingredients:
3/4 cupmashed 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 tablespoonsolive oil (or sub melted butter) - I used coconut oil
1/4 cuphoney (or sub pure maple syrup)
2 teaspoonsvanilla extract
1egg
1heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
1/3 cupunsweetened almond milk (or any milk) - I used fresh milk
Fold ins:
1/2 cupchocolate chips, dairy free if desired
1/3 cupchopped walnuts (or pecans) - I used sliced almond
1/3 cupshredded unsweetened coconut

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Steps

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.