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Hearty Whole Wheat Banana Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 24 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 22-24 minutes
  • Total Time: 32-34 minutes
  • Yield: 10 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Hearty Whole Wheat Banana Zucchini Muffins are a wholesome and delicious treat, perfect for a nutritious breakfast or snack. Made with ripe bananas, grated zucchini, whole wheat flour, and naturally sweetened with honey or maple syrup, these muffins are moist, fluffy, and packed with flavor. Enhanced with cinnamon, walnuts, and a touch of chocolate chips, they offer a perfect balance of health and indulgence.

Ingredients

Wet Ingredients

  • 1 cup mashed very ripe bananas
  • 1 cup grated zucchini (measure before squeezing moisture out)
  • ¼ cup avocado oil (or olive oil)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ⅓ cup honey or maple syrup
  • ¼ cup milk of choice

Dry Ingredients

  • 1 ¼ cups whole wheat flour (or sub cup-for-cup gluten free flour blend)
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ teaspoons ground cinnamon

Add-ins

  • ¼ cup chopped walnuts (optional)
  • ¼ cup chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (175℃) and line a muffin tin with liners or grease it with a little extra oil to prevent sticking.
  2. Prepare Zucchini: Take the grated zucchini and place it in the center of a clean dish towel or large paper towel. Wrap it up tightly and squeeze out as much moisture as you can. This step is crucial to keep your muffins from becoming soggy. Set aside.
  3. Mash Bananas: Place the very ripe bananas into a medium bowl and mash them until smooth. This forms the moist base for your muffins.
  4. Mix Wet Ingredients: To the mashed bananas, add the avocado or olive oil, eggs, pure vanilla extract, honey or maple syrup, and milk of your choice. Mix well until all wet ingredients are fully combined.
  5. Add Dry Ingredients: Add whole wheat flour, rolled oats, baking powder, baking soda, sea salt, and cinnamon to the wet mixture. Gently mix until just combined to maintain muffin fluffiness. Avoid over mixing to prevent dense muffins.
  6. Incorporate Add-ins: Fold in the squeezed zucchini, chopped walnuts (if using), and chocolate chips carefully, again avoiding over mixing.
  7. Fill Muffin Tin: Portion the batter evenly into the prepared muffin tin. You can top each muffin with additional walnuts and chocolate chips for extra texture and flavor.
  8. Bake: Bake the muffins for 22-24 minutes until they turn golden on top and a toothpick inserted in the center comes out clean. For a perfect bake, check that the internal temperature reaches 200℉ (93℃). Allow muffins to cool in the tin for 15 minutes.
  9. Cool and Store: Once completely cooled, store the muffins in the refrigerator for up to 4-5 days or freeze them for up to one month. Enjoy these wholesome treats as a convenient breakfast or snack!

Notes

  • Make sure to squeeze out excess moisture from the zucchini to prevent soggy muffins.
  • Do not over mix the batter to keep muffins light and fluffy.
  • Use very ripe bananas for natural sweetness and moisture.
  • Substitute whole wheat flour with a gluten-free flour blend for a gluten-free version.
  • Optional add-ins like walnuts and chocolate chips add texture and flavor but can be omitted for a simpler muffin.
  • Store muffins properly to maintain freshness—refrigerate for up to five days or freeze for longer storage.

Find it online: https://dishmelt.com/hearty-whole-wheat-banana-zucchini-muffins-recipe/