How to Make 🍮 Appetizing Healthy Zucchini Banana Muffins Recipes ❣ by Giada De Laurentiis

Steps Making Recipes Healthy Zucchini Banana Muffins using 17 ingredients and 6 steps

Healthy Zucchini Banana Muffins. - - In case you are like loads of us, you realize that you should be eating healthier. Nonetheless, making a positive change in your consuming habits does not imply that you may't make your favourite recipes anymore. With the renewed curiosity in wholesome cooking and eating, there are plenty of new and fascinating methods to adapt your time-tested recipes to make them better for you- and you can do it with out sacrificing a bit of flavor. It would not matter why you're changing your consuming habits- in your health or your appearance- making changes doesn't mean giving up all your favorite foods.

➽ Dry ingredients:.
➽ 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour).
➽ 1 teaspoon baking soda.
➽ 1/2 teaspoon cinnamon.
➽ 1/4 teaspoon salt.
➽ Wet ingredients:.
➽ 3/4 cup mashed ripe banana (about 2 small to medium ripe bananas). - I used 1 big bananas and didn't really measure with the cup. Next time will measure properly.
➽ 2 tablespoons olive oil (or sub melted butter) - I used 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).
➽ 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk.
➽ Fold ins:.
➽ 1/2 cup chocolate chips, dairy free if desired.
➽ 1/3 cup chopped walnuts (or pecans) - I used sliced almond.
➽ 1/3 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..

Healthy Zucchini Banana Muffins -