Banana Zucchini Muffins
You won’t stop at one with these healthy banana zucchini muffins! They’re naturally sweetened with ripe bananas and include healthier swaps like coconut oil, almond milk and shredded zucchini. The perfect moist and fluffy summer muffin recipe!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Bake
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- pinch of salt
- 3 large extra ripe bananas, mashed
- 1/4 cup coconut oil (or butter), melted
- 1 tsp vanilla extract
- 1 cup almond milk
- 1 large egg
- 1 large zucchini, grated and squeezed of all excess liquid
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with paper liners or silicone cups.
- In a medium bowl combine flour, baking soda and salt.
- In a large bowl mix mashed bananas with coconut oil.
- Add in vanilla, almond milk and egg and combine well.
- Slowly stir dry ingredients in wet ingredients until just combined.
- Fold in grated zucchini.
- Divide batter evenly into muffin pan.
- Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by inserting a toothpick into center and when it comes out clean, muffins are ready.
- Allow to cool in tin for 20 minutes before removing to cool completely on a wire rack.
- Store in an airtight container for up to 3 days or see instructions above for freezing.
Find it online: https://www.thehealthymaven.com/banana-zucchini-muffins/