Sunday, November 19, 2023
HomeHealthy EatingChunky Monkey Zucchini Banana Muffins

Chunky Monkey Zucchini Banana Muffins


You understand by now how a lot I really like muffins. A lot in order that I’m the (considerably) self-proclaimed Muffin Queen. What’s so good about muffins, you ask? They’re moveable, straightforward to make, freezer pleasant, and completely DELIGHTFUL.

What could possibly be higher than slightly chunky monkey zucchini banana muffin (banana, walnuts, coconut and chocolate)?

THE BEST SNACK EVER aka time to make your youngsters eat their veggies. Or perhaps simply time so that you can eat your veggies? Heh. I really like them for dessert with slightly Soom chocolate tahini on high. These muffins pack in fruit, a veggie, heart-healthy fat, entire grains and fiber. They’re dairy free and may simply be made gluten free too!

FREE Zucchini Recipe E-E-book

Enroll beneath and get a FREE downloadable, printable e-book with my greatest zucchini recipes (candy and savory!)

banana zucchini muffins on a beige board

Let’s speak substances in these zucchini banana muffins

These wholesome banana zucchini muffins are naturally sweetened with ripe bananas and honey, they usually make the right on-the-go breakfast! Right here’s the whole lot you’ll must make them:

  • Zucchini: Be sure to shred it after which squeeze it with a paper towel of extra moisture. That is crucial!
  • Bananas: Use ripe bananas and ensure you mash after which measure it out to three/4 cup. They assist to sweeten the recipe with out including a ton of extra sweeteners.
  • Cinnamon: Not solely does cinnamon assist to control blood sugar, nevertheless it additionally provides a scrumptious taste to those muffins.
  • Olive oil: I really like utilizing slightly olive oil on this recipe. You actually solely want to make use of 2 tablespoons to maintain the muffins moist, since banana and zucchini do the job! Please word that you could additionally use melted butter.
  • Honey: I really like utilizing honey to naturally sweeten these zucchini banana muffins. I usually use manuka honey, which provides many well being advantages.
  • Almond milk: To maintain these dairy free, I usually use unsweetened vanilla almond milk.
  • Walnuts: I really like walnuts on this recipe as a result of they add a scrumptious crunch, omega 3 and provide heart-healthy advantages.
  • Chocolate chips: You need to use dairy free chocolate chips when you’d like. I want darkish chocolate.
  • Unsweetened coconut: I really like the feel slightly coconut provides the muffin.

zucchini banana muffin batter in a bowl

Advisable ingredient swaps

I at all times counsel following the recipe as-is in order that they end up precisely how they need to, however right here’s what I can suggest for substitutions:

  • To make vegan: sub pure maple syrup as an alternative of honey and use 1 flax egg as an alternative of a daily egg. You’ll want to additionally use dairy free/vegan chocolate chips.
  • To make gluten free: I counsel utilizing chickpea flour or a 1:1 all function gluten free flour.
  • For the olive oil: be at liberty to make use of butter or vegan butter.

unbaked banana zucchini muffins in a muffin tin

Can I take advantage of frozen bananas?

Yep! Simply you’ll want to thaw your bananas fully and drain off the surplus liquid in order that the zucchini banana muffins don’t come out too moist.

healthy zucchini banana muffins in a muffin pan

Suggestions for baking with zucchini

  • Use the small aspect of your grater so that you simply get little shreds of zucchini. Nobody will be capable of inform there’s a veggie of their brownies!
  • Squeeze out your zucchini shreds as a lot as potential to get the entire extra liquid out.
  • Measure the shreds earlier than you squeeze the moisture out.
  • Be happy to shred a bunch of zucchini and freeze it for later! Comply with my ideas and methods right here.

zucchini banana muffins on a beige board

Make it into zucchini banana bread

Be happy to strive my well-known Wholesome Zucchini Bread, or use this recipe to make zucchini banana bread:

  1. Merely make the muffin batter as directed.
  2. Pour right into a greased 9×5 inch loaf pan.
  3. Bake for 50-60 minutes or till a toothpick inserted into the center comes out clear. Straightforward!

zucchini banana muffins on a beige board

Storing & freezing these zucchini banana muffins

  • To retailer: let the muffins cool fully, then hold them in an hermetic bag or container within the fridge for optimum freshness (particularly throughout summer season months).
  • To freeze: wrap muffins individually in freezer-safe luggage or retailer them in a big freezer bag. If you’re able to take pleasure in them, reheat for 30-45 seconds within the microwave or just thaw them at room temperature.

zucchini banana muffin on a plate with a bite taken out

Advisable instruments for baking muffins

Take a look at all of our favourite kitchen necessities within the store.

Extra zucchini recipes you’ll love

Get all of our scrumptious zucchini recipes right here!

Should you make these chunky monkey zucchini banana muffins, don’t overlook to go away a remark and fee the recipe beneath. And naturally, in case you have Instagram, we’d like to see your creations — don’t overlook to tag #ambitiouskitchen! It’s also possible to be part of our AK Fb neighborhood group right here.

Chunky Monkey Zucchini Banana Muffins

zucchini banana muffin with a bite taken out

Wholesome zucchini banana muffins filled with shredded zucchini, banana, heart-healthy walnuts, coconut and darkish chocolate chips. These scrumptious muffins pack in each fruits and veggies, making them the right wholesome snack! Freezer-friendly and a good way to make use of up zucchini!

Substances

  • Dry substances:
  • 1 1/2
    cups
    entire wheat pastry flour or white entire wheat flour
  • 1
    teaspoon
    baking soda
  • 1/2
    teaspoon
    cinnamon
  • ¼
    teaspoon
    salt
  • Moist substances:
  • 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 extra moisture)

  • cup
    unsweetened vanilla almond milk (or any milk)
  • Combine ins:
  • ½
    cup
    chocolate chips, dairy free if desired

  • cup
    chopped toasted walnuts (or sub pecans)

  • cup
    fantastic shredded unsweetened coconut

Directions

  1. Preheat oven to 350 levels F. Line a 12 cup muffin tin with muffin liners and spray the within of the liners with nonstick cooking spray. That is crucial to creating positive the muffins don’t persist with the liners.

  2. In a big bowl, whisk collectively the dry substances: entire wheat pastry flour, baking soda, cinnamon and salt.

  3. In a separate massive bowl, combine collectively the next with a wood spoon: mashed banana, olive oil, honey, egg, vanilla extract, shredded zucchini and almond milk. 

  4. Gently sir in dry substances till simply mixed. Fold in chocolate chips, walnuts and shredded coconut.

  5. Divide batter evenly between greased muffin liners. Sprinkle the tops with further chocolate chips and coconut, if desired. Bake for 22-27 minutes. Muffins are achieved when a toothpick comes out clear or with just some crumbs connected.

  6. Enable muffins to chill in muffin tin for 5-10 minutes earlier than transferring to a wire rack to complete cooling. Retailer muffins in hermetic container within the fridge for as much as 5 days. Muffins may also be frozen for as much as three months.

Recipe Notes

To bake as bread: Make muffin batter as directed. Pour right into a greased 9×5 inch loaf pan. Bake for 50-60 minutes or till toothpick inserted into center comes out clear.

See the complete put up for ideas, methods, and methods to customise these muffins!

Vitamin

Servings: 12 muffins

Serving dimension: 1 muffin

Energy: 207kcal

Fats: 9.9g

Saturated fats: 4g

Carbohydrates: 29.1g

Fiber: 4g

Sugar: 12.7g

Protein: 3.1g

Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats

This put up was initially printed on July thirtieth, 2018, and republished on April twenty sixth, 2023.

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments