Whole Wheat Zucchini Banana Muffins

Between the warm spices and light fruity flavor, these muffins are some of the most addictive I’ve ever made! Store any leftovers in an airtight container or zip-topped bag in the refrigerator for up to one week. Reheat individual muffins in the microwave for 15-20 seconds. Yield: 8 muffins

Whole Wheat Zucchini Banana Muffins
Whole Wheat Zucchini Banana Muffins

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    c whole wheat flour (measured correctly)

  • 2

    tsp baking powder

  • 1

    tsp ground cinnamon

  • 1/4

    tsp ground nutmeg

  • 1/4

    tsp salt

  • 1

    tbsp coconut oil or unsalted butter, melted and cooled

  • 1

    large egg

  • 2

    tsp vanilla extract

  • 1/2

    c mashed banana (about 1 medium)

  • 2

    tbsp honey

  • 1/4

    c plain nonfat Greek yogurt

  • 3/4

    c shredded zucchini (about 1 medium)

Directions

1.Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray. 2.In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the mashed banana, honey, and yogurt, mixing thoroughly until no large lumps of yogurt remain. Add in the flour mixture, stirring just until incorporated. Fold in the zucchini. 3.Divide the batter between the prepared muffin cups. Baked at 325°F for 22-25 minutes, or until barely firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack. Note: The taste of coconut oil is really faint and practically undetectable, but if you’re concerned, use melted butter instead

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