Happy #AKZucchiniWeek 2018! This is my 3rd year of doing zucchini week on the blog and it’s always one of my favorites!
How was your weekend? Tony and I saw a show at the Chicago Magic Lounge; it was such a fun date night and if you’re in the city, I highly recommend it. You can walk to the Green Mill after for music & drinks!
Anyway, let’s get to this whole zucchini week thang.
I thought it best to share this healthy zucchini banana muffin recipe first because you know how much I love muffins. Why? Probably because they’re portable, easy to make and freezer friendly too. And what could be better than a little chunky monkey muffin (banana, walnuts, coconut and chocolate).
THE BEST SNACK EVER aka time to make your kids eat their veggies. Or maybe just time for you to eat your veggies? Heh.
Last week I had one for dessert every night with a little Soom chocolate tahini on top. Seriously it’s SO good (sometimes I use it in my tahini brownies). These muffins pack in fruit, a veggie, heart-healthy fats, whole grains and fiber. They’re dairy free and can easily be made gluten free too!
So, let’s talk about a few key ingredients in these zucchini banana muffins:
Zucchini: Make sure you shred it and then squeeze it with a paper towel of excess moisture. This is critical!
Bananas: Use ripe bananas and make sure you mash and then measure it out to 3/4 cup. They help to sweeten the recipe without adding a ton of additional sweeteners.
Cinnamon: Not only does cinnamon help to regulate blood sugar, but it also adds a delicious flavor to these muffins.
Olive oil: I love using a little olive oil in this recipe. You really only need to use 2 tablespoons to keep the muffins moist, since banana and zucchini do the job! Please note that you can also use melted butter.
Honey: I love using honey to naturally sweeten these zucchini banana muffins. I typically use manuka honey, which offers many health benefits.
Almond milk: To keep these dairy free, I typically use unsweetened vanilla almond milk.
Walnuts: I love walnuts in this recipe because they add a delicious crunch, omega 3 and offer heart-healthy benefit.
Chocolate chips: You can use dairy free chocolate chips if you’d like. I prefer dark chocolate.
Unsweetened coconut: I love the texture a little coconut gives the muffin. Usually I use this brand.
These muffins are 100% worth making. Keep them in an airtight container in the fridge for optimal freshness, especially during the summer months. ENJOY! xo.
See how to make the zucchini banana muffins:
If you make these zucchini brownies, don’t forget to leave a comment and rate the recipe below. And of course, if you have Instagram, we’d love to see your creations — don’t forget to tag #ambitiouskitchen! You can also join our AK Facebook community group here.
If you like this recipe, you might also like:
Chunky Monkey Zucchini Banana Muffins
- Dry ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- Wet ingredients
- ¾ cup mashed ripe banana (about 2 small to medium ripe bananas)
- 2 tablespoons olive oil (or sub melted butter)
- 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 unsweetened almond milk (or any milk)
- Fold ins:
- ½ cup chocolate chips, dairy free if desired
- ⅓ cup chopped walnuts (or pecans)
- ⅓ cup shredded unsweetened coconut
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.
In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt.
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.
Gently sir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut.
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.
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.
To make these vegan: Sub pure maple syrup instead of honey. Sub 1 flax egg instead of a regular egg. Make sure you use dairy free/vegan chocolate chips.
To make these gluten free: I suggest using chickpea flour or an all purpose gluten free flour.
To bake as bread: Make muffin batter as directed. Pour into a greased 9x5 inch loaf pan. Bake for 50-60 minutes or until toothpick inserted into middle comes out clean.
To freeze muffins: After muffins are done baking and cooling, transfer to an airtight container. Store in freezer for up to three months. Once ready to defrost, simply leave out for a few hours, or microwave for 30 seconds to a minute.