Moist and fluffy banana zucchini muffins are made with coconut oil, honey, mashed bananas and flecked with freshly grated zucchini. Both kids and adults love this snack that is soft, flavorful and just the right amount of sweet!
Prep Time: 15 minutesminutes
Cook Time: 18 minutesminutes
Total Time: 33 minutesminutes
Servings: 24
Ingredients
3 ½cupsshredded unpeeled zucchini(about 2 small or 1 large zucchini)
Preheat the oven to 375°F. Line 2 muffin tins with paper liners. Spray with nonstick spray.
Place the zucchini in a cheese cloth or a paper towel. Squeeze out as much water as possible.
In a large bowl, whisk together the coconut oil, brown sugar, honey, eggs, and vanilla.
In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined, being careful not to overmix. Fold in the zucchini, mashed bananas, and chocolate chips, if using.
Fill the muffin liners 2/3 of the way full. If adding chocolate chips, you can also sprinkle some evenly over the top of the muffins.
Bake 18 to 20 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool completely.
Notes
Measuring flour: For amazing texture, you need to know how to measure flour properly. Substitutions + Variations
Flour: In place of all-purpose flour you can use a white whole wheat flour or kamut flour (I would use 1/4 cup less flour for these as they are thicker). I've also replaced 1 cup flour with 1 cup of old fashioned oats with success.
Oil: In place of coconut oil, use applesauce, very light olive oil, or canola oil.
Extras: My kids love when I add chocolate chips, you can can also add in extras like dried fruit, chopped nuts and coconut.
Storage: Store in a zip-top bag at room temperature up to 3 to 4 days. To avoid the muffins getting soggy, add in a few folded paper towels to absorb moisture.Freezing: Add to a freezer bag or container and store in freezer up to 2 months. To reheat, place muffin in microwave 15 to 30 seconds, or until warm.