Chunky Monkey Zucchini Banana Muffins

Name: Chunky Monkey Zucchini Banana Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins
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

User Reviews

5.0

213 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
12 muffins
Calories
207 kcal
Course
Breakfast, Snacks, Baked Goods
Cuisine
American

Chunky Monkey Zucchini Banana Muffins

Stella Guerrero

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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!

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Ingredients

Servings

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

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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 Information

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Serving 1muffin Calories 207cal (10%) Carbohydrates 29.1g (10%) Protein 3.1g (6%) Fat 9.9g (15%) Saturated Fat 4g (20%) Fiber 4g (16%) Sugar 12.7g (25%)