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Healthy Zucchini Banana Muffins
Healthy Zucchini Banana Muffins

Before you jump to Healthy Zucchini Banana Muffins recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

We all realize that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we want to do. Going to the gym isn’t something people want to do when they get off from work. People crave junk food, not veggies (unless they are vegetarians). The good news is that making healthy choices doesn’t have to be a chore. If you keep going with it, you’ll get all of the required nutrients and exercise. Here are some hints to be as healthy as possible.

Water is the most effective beverage out there. Having a soda or a cup of coffee every now and then isn’t a horrible idea. Using them for your only source of hydration, however, is dumb. When you pick out water over other beverages you are helping your body remain very healthful and hydrated. This also helps you decrease your caloric intake by hundreds of points without requiring you to buy and eat disgusting diet foods. Water is often one of the keys to successful weight reduction and healthfulness.

There are a whole lot of things that factor into getting healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being smart about the selections you make each day is a start. Wanting to get in as much physical activity as possible is another. The numbers on the scale aren’t the only indicator of your health levels. You need to help to make your body as strong you can make it.

We hope you got benefit from reading it, now let’s go back to healthy zucchini banana muffins recipe. To cook healthy zucchini banana muffins you need 17 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Healthy Zucchini Banana Muffins:
  1. Prepare Dry ingredients:
  2. Provide 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
  3. Use 1 teaspoon baking soda
  4. Prepare 1/2 teaspoon cinnamon
  5. Get 1/4 teaspoon salt
  6. Prepare Wet ingredients:
  7. Provide 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
  8. Get 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
  9. Use 1/4 cup honey (or sub pure maple syrup)
  10. You need 2 teaspoons vanilla extract
  11. You need 1 egg
  12. Take 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
  13. Prepare 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
  14. You need Fold ins:
  15. Prepare 1/2 cup chocolate chips, dairy free if desired
  16. Prepare 1/3 cup chopped walnuts (or pecans) - I used sliced almond
  17. Provide 1/3 cup shredded unsweetened coconut
Instructions to make Healthy Zucchini Banana Muffins:
  1. 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.
  2. In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt.
  3. 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.
  4. Gently sir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut.
  5. 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.
  6. 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.

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