Chunky Monkey Zucchini Banana Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
207 kcal
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Course
Breakfast, Snacks, Baked Goods
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Cuisine
American
Chunky Monkey Zucchini Banana Muffins
Description
This muffin recipe starts by mixing dry ingredients including whole wheat pastry flour, baking soda, cinnamon, and salt. Wet ingredients consist of mashed banana, olive oil, honey, vanilla extract, an egg, shredded zucchini, and almond milk. When combined, the batter is gently folded with chocolate chips, walnuts, and shredded coconut that add bursts of sweetness, crunch, and subtle tropical notes.
The muffins bake at moderate heat until a toothpick inserted comes out mostly clean, indicating a fully cooked but moist texture. The shredded zucchini provides moisture and slight earthiness, while banana enhances natural sweetness and keeps the crumb tender. The choice of whole wheat flour adds a mild nuttiness and fiber.
These muffins are suitable for breakfasts or snacks, offering balanced flavors and textures. The recipe notes suggest an easy conversion to a loaf bread by baking the batter longer in a loaf pan. Muffins should cool before storage in airtight containers in the fridge to maintain freshness.
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 banana mashed, ripe, about 2 small to medium 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 zucchini shredded, squeezed of excess moisture, about 1 medium, heaping cup
- ⅓ cup almond milk unsweetened vanilla, or any milk
- Mix ins:
- ½ cup chocolate chips dairy free if desired
- ⅓ cup walnuts chopped, toasted, or sub pecans
- ⅓ cup coconut fine shredded, unsweetened
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
- Coat muffin liners with nonstick spray to prevent sticking during baking.
- To bake as bread, use the same batter in a greased loaf pan and bake 50-60 minutes until set.
- Store muffins in an airtight container in the refrigerator to keep fresh.
- Shredded zucchini should be squeezed to remove excess moisture before adding to batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 207 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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