Banana Zucchini Muffins
These banana zucchini muffins are moist and fluffy with the perfect amount of sweetness. Shredded zucchini adds moisture plus a hidden veggie boost!
Ingredients
- 3 ½ cups shredded unpeeled zucchini (about 2 small or 1 large zucchini)
- ½ cup coconut oil , melted and cooled
- ¾ cup light brown sugar , packed
- ½ cup honey
- 3 large eggs , at room temperature
- 1 Tablespoon vanilla extract
- 4 cups all-purpose flour , fluffed and leveled
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt , or table salt
- 1 ¼ cup mashed banana (about 3 medium brown bananas)
- 1 cup chocolate chips , optional
For serving: Butter and honey
Instructions
- Preheat the oven to 375°F. Line 2 muffin tins with paper liners. Spray with nonstick spray.
- Place 3 1/2 cups zucchini in a cheese cloth or a paper towel. Squeeze out as much water as possible.
- In a large bowl, whisk together 1/2 cup melted coconut oil, 3/4 cup brown sugar, 1/2 cup honey, 3 eggs, and 1 Tablespoon vanilla.
- In a separate bowl, whisk together 4 cups flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon 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, 1 cup 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
Flour: You can use white whole wheat or kamut flour; reduce total flour by 1/2 cup for best texture. Swapping in 1 cup of oats also works well.
Oil: Coconut oil can be replaced with applesauce, canola oil, or light olive oil.
Add-ins: Stir in chocolate chips, chopped nuts, or dried fruit if desired.
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.
Nutrition
Serving: 1muffin, Calories: 221kcal, Carbohydrates: 37g, Protein: 4g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 24mg, Sodium: 161mg, Potassium: 143mg, Fiber: 1g, Sugar: 19g, Vitamin A: 93IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
