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Banana Zucchini Muffins
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Banana Zucchini Muffins

Lightly sweetened healthy banana zucchini muffins packed with coconut and walnuts.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Brunch, Dessert, Snack
Cuisine: American
Keyword: Banana, banana zucchini muffins, coconut, healthy muffins, walnuts, Zucchini
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.