These banana zucchini muffins are lightly sweetened, moist, and full of crunch. With an extra bit of healthy from the whole wheat flour and zucchini, they are also the perfect way to use up any over-ripe bananas hanging around.
Variations
Chocolate chips – For an extra treat, add in a 1/2 cup of chocolate chips.
Raw sugar – For added sweetness and crunch, sprinkle raw sugar on top of these banana zucchini muffins before baking.
Substitutions
Vegan – Use pure maple syrup instead of honey and substitute 1 flax egg instead of the regular egg.
Gluten-free – Use a 1:1 all purpose gluten free flour in place of the whole wheat flour.
Coconut oil – Olive or vegetable oil can also be used.
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Banana Zucchini Muffins
Lightly sweetened healthy banana zucchini muffins packed with coconut and walnuts.
Servings: 12 muffins
Ingredients
- 1½ cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup mashed banana about 2 medium bananas
- 2 tablespoons coconut oil melted
- ¼ cup honey or maple syrup
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup shredded zucchini
- ⅓ cup milk any milk type
- ⅓ cup unsweetened shredded coconut
- ⅓ cup chopped walnuts
Instructions
- Preheat oven to 350°F. Grease or spray a 12 cup muffin tin.
- In a medium bowl, whisk together the dry ingredients.
- In a separate large bowl, mix together the mashed banana, oil, honey or syrup, egg, vanilla extract, shredded zucchini, and milk.
- Gently stir in the dry ingredients until just combined. Fold in the coconut and walnuts.
- Divide batter evenly between the greased muffin cups. Sprinkle the tops with extra coconut if desired. Bake for 22-25 minutes or until a toothpick comes out cleanly.
- Remove muffins from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to finish cooling.
Notes
These muffins can be stored in an airtight container in the refrigerator for up to 5 days and frozen for up to 3 months.
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