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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

  1. Preheat oven to 350 degrees F. Line a muffin tin with liners and spray the inside of the
  2. liners with nonstick cooking spray. This is critical to making sure the muffins don’t stick to the
  3. liners.
  4. In a large bowl, whisk together the dry ingredients.
  5. In a separate large bowl, mix the wet ingredients.
  6. Gently stir in dry ingredients until just combined. Fold in chocolate chips, walnuts and
  7. shredded coconut if using.
  8. Divide batter evenly between greased muffin liners. Sprinkle the tops with extra
  9. chocolate chips and coconut, if using. Bake for 22-27 minutes. Muffins are done when a
  10. toothpick comes out clean or with just a few crumbs attached.
  11. Allow muffins to cool in muffin tin for 5-10 minutes before transferring to a wire rack to
  12. finish cooling. Store muffins in airtight container in the fridge for up to 5 days
  13. Notes
  14. To bake as bread: Make muffin batter as directed. Pour into a greased 9x5 inch loaf pan. Bake
  15. for 50-60 minutes or until toothpick inserted into middle comes out clean.