Healthy Zucchini Banana Muffins. These muffins have a base of whole wheat flour and get their moisture and flavor from three types of produce. Banana Zucchini Muffins with Chocolate Chips. Healthy zucchini banana muffins packed with shredded zucchini, banana, heart-healthy walnuts, coconut and dark chocolate chips.

Healthy Zucchini Banana Muffins Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Shredded zucchini makes muffins moist and tasty with very little oil. Healthy muffins like these and healthy banana muffins are on a regular rotation in our house because "kids".

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, healthy zucchini banana muffins. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

These muffins have a base of whole wheat flour and get their moisture and flavor from three types of produce. Banana Zucchini Muffins with Chocolate Chips. Healthy zucchini banana muffins packed with shredded zucchini, banana, heart-healthy walnuts, coconut and dark chocolate chips.

Healthy Zucchini Banana Muffins is one of the most favored of current trending foods on earth. It's easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Healthy Zucchini Banana Muffins is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have 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:

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

I love the fall season, and there is nothing better than enjoying a cup of coffee or tea with a muffin on a cool, crisp morning. These delicious Banana Zucchini Muffins are easy to make, but everyone will think you spent hours making them! I adore all things banana and have several recipes for Zucchini Banana Muffins are super moist with loads of flavor. The perfect way to use up all that I actually made these a tad healthier and they came out great!

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..

Healthier Zucchini Banana Bread Muffins are soft, squishy, and just sweet enough. Pair with coffee or tea for a tasty, gluten-free snack or breakfast idea! The perfect healthy breakfast recipe that delivers a serving of fruits AND veggies! These Paleo Zucchini Banana Muffins stand alone beautifully and my kids devour them. I keep them on hand in the freezer at all times.

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