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Variety to Homemade Appetizing Healthy Zucchini Banana Muffins

Hoping to dine Healthy Zucchini Banana Muffins a 5-star restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with helpful instructions on preparing a Healthy Zucchini Banana Muffins like a famous chef made.

Healthy Zucchini Banana Muffins

We hope you got insight from reading it, now let's go back to healthy zucchini banana muffins recipe. To make healthy zucchini banana muffins you need 17 ingredients and 6 steps. Here is how you achieve it.

To cook an extraordinary Healthy Zucchini Banana Muffins, here are the ingridients required:

  1. You need of Dry ingredients:.
  2. Get 1 1/2 cups of whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour).
  3. You need 1 teaspoon of baking soda.
  4. Use 1/2 teaspoon of cinnamon.
  5. Use 1/4 teaspoon of salt.
  6. Prepare of Wet ingredients:.
  7. Take 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. Provide 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. Provide 2 teaspoons of vanilla extract.
  11. Get 1 of egg.
  12. You need 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. Use of Fold ins:.
  15. Use 1/2 cup of chocolate chips, dairy free if desired.
  16. Prepare 1/3 cup of chopped walnuts (or pecans) - I used sliced almond.
  17. Provide 1/3 cup of shredded unsweetened coconut.

After preparing the components, next you are ready to prepare your appetizing Healthy Zucchini Banana Muffins by following the guidances below:

  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..

I love the fall season, and there is nothing better than enjoying a cup of This is perfectt for getting little ones to have a quick healthy breakfast or snack. This healthy banana muffins recipe is easy to make with everyday ingredients, lightly sweetened with maple syrup, naturally gluten-free, and so tasty. 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.

Recipe : Healthy Zucchini Banana Muffins

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