Chunky Monkey Zucchini Banana Muffins

By Peggie

Healthy zucchini banana muffins packed with shredded zucchini, banana, heart-healthy walnuts, coconut and dark chocolate chips. These delicious muffins pack in both fruits and veggies, making them the perfect healthy snack! Freezer-friendly and a great way to use up zucchini!

Ingredients

• Fold ins:
• Dry ingredients
• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• ¼ teaspoon salt
• Wet ingredients
• ¾ cup mashed ripe banana (about 2 small to medium ripe bananas)
• 2 tablespoons olive oil (or sub melted butter)
• 1/4 cup honey (or sub pure maple syrup)
• 2 teaspoons vanilla extract
• 1 egg
• 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
• ⅓ cup unsweetened almond milk (or any milk)
• ½ cup chocolate chips, dairy free if desired
• ⅓ cup chopped walnuts (or pecans)
• ⅓ cup shredded unsweetened coconut

Preparation

Step 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.
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.
NOTES
To make these vegan: Sub pure maple syrup instead of honey. Sub 1 flax egg instead of a regular egg. Make sure you use dairy free/vegan chocolate chips.
To make these gluten free: I suggest using chickpea flour or an all purpose gluten free flour.
To bake as bread: Make muffin batter as directed. Pour into a greased 9x5 inch loaf pan. Bake for 50-60 minutes or until toothpick inserted into middle comes out clean.
To freeze muffins: After muffins are done baking and cooling, transfer to an airtight container. Store in freezer for up to three months. Once ready to defrost, simply leave out for a few hours, or microwave for 30 seconds to a minute.