Chunky Monkey Zucchini Banana Muffins
Healthy zucchini banana muffins packed with shredded zucchini, banana, heart-healthy walnuts, coconut and dark chocolate chips. These delicious muffins pack in both fruits and veggies, making them the perfect healthy snack! Freezer-friendly and a great way to use up zucchini!
Servings 12 muffins
Calories 207cal
Ingredients
- Dry ingredients:
- 1 1/2 cups whole wheat pastry flour or white whole wheat 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 coconut oil)
- 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 vanilla almond milk (or any milk)
- Mix ins:
- ½ cup chocolate chips, dairy free if desired
- ⅓ cup chopped toasted walnuts (or sub pecans)
- ⅓ cup fine shredded unsweetened coconut
Instructions
- 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: 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. Sprinkle the tops with extra chocolate chips and coconut, if desired. 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.
Notes
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.
See the full post for tips, tricks, and ways to customize these muffins!
Nutrition
Serving: 1muffin | Calories: 207cal | Carbohydrates: 29.1g | Protein: 3.1g | Fat: 9.9g | Saturated Fat: 4g | Fiber: 4g | Sugar: 12.7g