Banana Zuchini Muffins
If you have an overabundance of zucchini, make these muffins for a tasty and healthier treat!
Ingredients
- 1 1/2 cups whole wheat flour or sub 1:1 all purpose gluten free flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- Wet ingredients:
- ¾ cup mashed ripe banana about 2 medium bananas
- 2 tablespoons olive oil try the PB olive oil from the Groves on 41!
- 1/4 cup honey or sub pure maple syrup
- 2 teaspoons vanilla extract
- 1 egg
- 1 heaping cup shredded zucchini (from 1 medium zucchini shredded and squeezed of excess moisture
- ⅓ cup milk sub your favorite non-dairy milk
- Mix ins:
- ½ cup chocolate chips
- ⅓ cup chopped toasted walnuts or sub pecans
- ⅓ cup fine shredded unsweetened coconut
Instructions
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Preheat oven to 350 degrees F. Line a muffin tin with liners and spray the inside of the
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liners with nonstick cooking spray. This is critical to making sure the muffins don’t stick to the
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liners.
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In a large bowl, whisk together the dry ingredients.
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In a separate large bowl, mix the wet ingredients.
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Gently stir in dry ingredients until just combined. Fold in chocolate chips, walnuts and
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shredded coconut if using.
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Divide batter evenly between greased muffin liners. Sprinkle the tops with extra
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chocolate chips and coconut, if using. Bake for 22-27 minutes. Muffins are done when a
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toothpick comes out clean or with just a few crumbs attached.
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Allow muffins to cool in muffin tin for 5-10 minutes before transferring to a wire rack to
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finish cooling. Store muffins in airtight container in the fridge for up to 5 days
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Notes
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To bake as bread: Make muffin batter as directed. Pour into a greased 9x5 inch loaf pan. Bake
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for 50-60 minutes or until toothpick inserted into middle comes out clean.
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