Baked Zucchini Banana Muffins
These muffins blend the sweetness of ripe bananas with zucchini, making them a nutritious treat perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour
- 0.25 cups flaxseed (ground)
- 1 tsp baking powder
- 1 tsp cinnamon
- 0.25 tsp salt
Wet Ingredients
- 2 small bananas (mashed)
- 2 tbsp olive oil
- 0.25 cups honey (or maple syrup)
- 1 tsp alcohol-free vanilla extract
- 1 large egg
- 0.33 cups almond milk (unsweetened)
- 1 cup zucchini (grated, excess moisture squeezed out)
- 0.25 cups nuts (chopped, i.e., walnuts, pecans, almonds)
- 0.25 cups dark chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a muffin tin with cooking spray or muffin liners.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels, setting it aside.
- In a large bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, cinnamon, and salt.
- In another bowl, mash the bananas and add in the olive oil, honey (or maple syrup), alcohol-free vanilla extract, egg, and almond milk. Mix until well combined, then carefully fold in the grated zucchini.
- Pour the wet ingredients into the bowl containing the dry ingredients. Stir until just combined, being careful not to overmix. Gently fold in the chopped nuts and dark chocolate chips.
- Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full.
Baking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
To enhance the banana flavor, use very ripe bananas that have plenty of brown spots. Ensure you remove excess moisture from the zucchini; too much moisture can make the muffins dense. Consider adding spices like nutmeg or cardamom for an extra layer of flavor. Store in an airtight container for up to three days at room temperature or freeze for up to three months.