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Before you jump to Healthy Zucchini Banana Muffins recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Choosing to eat healthily has many benefits and is becoming a more popular way of living. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get us to lead a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, individuals can modify their eating habits for the better by making a few small changes.

The first change you can make is to pay more attention to what you buy when you go to the grocery as it is likely that you are inclined to pick up many of the things without thinking. For instance, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it has. One wholesome substitute that can give you a positive start to your day is oatmeal. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a normal part of your new healthy eating plan.

Obviously, it’s not difficult to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to healthy zucchini banana muffins recipe. To make healthy zucchini banana muffins you only need 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Healthy Zucchini Banana Muffins:

1. You need Dry ingredients:
2. Prepare 1 1/2 cups whole wheat pastry flour (I used 1 cup wholegrain flour mixed with 1/2 cup plain flour)
3. Use 1 teaspoon baking soda
4. Provide 1/2 teaspoon cinnamon
5. Get 1/4 teaspoon salt
6. Take Wet ingredients:
7. Provide 3/4 cup mashed ripe banana (about 2 small to medium ripe bananas). - I used 1 big bananas and didn't really measure with the cup. Next time will measure properly
8. Provide 2 tablespoons olive oil (or sub melted butter) - I used coconut oil
9. Get 1/4 cup honey (or sub pure maple syrup)
10. Take 2 teaspoons vanilla extract
11. Take 1 egg
12. You need 1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
13. Prepare 1/3 cup unsweetened almond milk (or any milk) - I used fresh milk
14. Prepare Fold ins:
15. Get 1/2 cup chocolate chips, dairy free if desired
16. Take 1/3 cup chopped walnuts (or pecans) - I used sliced almond
17. You need 1/3 cup shredded unsweetened coconut

Instructions to make Healthy Zucchini Banana Muffins:

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.
2. In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt.
3. 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.
4. Gently sir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut.
5. 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.
6. 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.

Banana Zucchini Muffins are made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Shredded zucchini makes the muffins moist and tasty with very little oil. 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!

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