Description
Discover how to make delicious and nutritious Healthy Banana Zucchini Muffins. This easy recipe is perfect for a wholesome breakfast or snack!
Ingredients
Scale
- 2 large very ripe bananas, mashed (240 ml)
- 1 cup grated zucchini, squeezed dry (measured before squeezing) (125 g)
- 1 large egg
- 1/3 cup honey (80 ml)
- 3 tablespoons vegetable oil (45 ml)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 1 1/2 cups whole wheat flour or spelt flour, or 1 3/4 cups all-purpose flour (180 g)
- 5 ounces dark chocolate bar, coarsely chopped (100 g)
- Cooking spray, I use Misto
Instructions
- Preheat your oven to 375°F. Prepare a 12-cup muffin tray by placing parchment liners in each cup and spraying them lightly with cooking spray. Set it aside for now.
- In a big mixing bowl, mash the bananas thoroughly using a fork. Add the zucchini, egg, honey, oil, vanilla extract, baking powder, baking soda, and salt to the bowl. Whisk everything together until it’s well blended.
- Gradually incorporate the flour, gently mixing until everything is just combined. Be careful not to over-mix, as this can make the muffins dense. Fold in the chopped dark chocolate pieces with a few more gentle strokes.
- Spoon the batter into the muffin cups, filling each almost to the top. I recommend using a trigger ice cream scoop for even portions. Bake them for 21-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Once done, take the muffins out of the oven and let them sit for about 5 minutes. Then, move them to a cooling rack to allow them to cool down further.
Notes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Calories: 180
- Fat: 6g
- Protein: 3g
Keywords: n/a, dessert, homemade
