Banana Zucchini Muffins

Soft and fluffy banana zucchini muffins are moist from mashed bananas and shredded zucchini. These healthier muffins are the perfect amount of sweet for breakfast or snack!

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings:

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 *see notes
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt , or table salt
1 cup mashed banana (about 3 medium brown bananas)
1 cup chocolate chips , optional

Instructions

Preheat the oven to 375°F. Line 2 muffin tins with paper liners. Spray with nonstick spray.
Place the zucchini in a cheese cloth or a paper towel. Squeeze out as much water as possible.
In a large bowl, whisk together the coconut oil, brown sugar, honey, eggs, and vanilla.
In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and 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, 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

Measuring flour: For amazing texture, you need to know how to measure flour properly.

Substitutions + Variations

Flour: In place of all-purpose flour you can use a white whole wheat flour or kamut flour (I would use 1/4 cup less flour for these as they are thicker). I've also replaced 1 cup flour with 1 cup of old fashioned oats with success.
Oil: In place of coconut oil, use applesauce, very light olive oil, or canola oil.
Extras: My kids love when I add chocolate chips, you can can also add in extras like dried fruit, chopped nuts and coconut.

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