How to Prepare Perfect Healthy Zucchini Banana Muffins

Healthy Zucchini Banana Muffins.

You can cook Healthy Zucchini Banana Muffins using 17 ingredients and 6 steps. Here is how you cook that.

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

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..