Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, healthy zucchini banana muffins. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Healthy Zucchini Banana Muffins is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Healthy Zucchini Banana Muffins is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook healthy zucchini banana muffins using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Healthy Zucchini Banana Muffins:

1. Prepare Dry ingredients:
2. Get whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
3. Take baking soda
4. Prepare cinnamon
5. Take salt
6. Make ready Wet ingredients:
7. Prepare 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. Prepare olive oil (or sub melted butter) - I used coconut oil
9. Take honey (or sub pure maple syrup)
10. Make ready vanilla extract
11. Prepare egg
12. Take heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
13. Prepare unsweetened almond milk (or any milk) - I used fresh milk
14. Take Fold ins:
15. Prepare chocolate chips, dairy free if desired
16. Prepare chopped walnuts (or pecans) - I used sliced almond
17. Make ready shredded unsweetened coconut

Instructions to make Healthy Zucchini Banana Muffins:

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.
7. Ready to serve and ENJOY!

So that’s going to wrap it up for this exceptional food healthy zucchini banana muffins recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!