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Before you jump to Healthy Zucchini Banana Muffins recipe, you may want to read this short interesting healthy tips about Picking The Right Foods May Help You Stay Fit And Also Healthy.
When it comes to the foods that you eat, you will recognize that your overall health can be effected either positively or negatively. One of the foods you really should be avoiding is just about any foods you get at a fast food location. The foods that you receive from these fast food places are generally foods that are incredibly unhealthy, loaded with fat and generally have little to no nutrition. That is why we are going to be going over the food items that you should be ingesting that will have a beneficial effect on your health.
Everyone likes to have dessert after their meals and if you are one of those individuals you may want to consider some citrus fruit. Together with vitamin C, you will realize that there are lots of other health benefits that you will find in these kinds of fruits. One desert that I have always loved is orange pieces mixed together with shredded coconut and mixed together with a mild honey dressing.
By simply following some of the suggestions above you will notice that you’ll be living a healthier life. Also if you remove all the unhealthy food that you should not be eating anyway, you might find that you could end up living a longer life.
We hope you got insight from reading it, now let’s go back to healthy zucchini banana muffins recipe. To make healthy zucchini banana muffins you need 17 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Healthy Zucchini Banana Muffins:
- Take Dry ingredients:
- Get 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
- Provide 1 teaspoon baking soda
- Prepare 1/2 teaspoon cinnamon
- Use 1/4 teaspoon salt
- Prepare Wet ingredients:
- Prepare 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
- You need 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
- Provide 1/4 cup honey (or sub pure maple syrup)
- You need 2 teaspoons vanilla extract
- Provide 1 egg
- Prepare 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
- Use 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
- Provide Fold ins:
- You need 1/2 cup chocolate chips, dairy free if desired
- Prepare 1/3 cup chopped walnuts (or pecans) - I used sliced almond
- Take 1/3 cup shredded unsweetened coconut
Instructions to make Healthy Zucchini Banana Muffins:
- 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.
- In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt.
- 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.
- Gently sir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut.
- 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.
- 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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