Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Hearty Whole Wheat Banana Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

These Hearty Whole Wheat Banana Zucchini Muffins are a delicious and healthy breakfast or snack option. Made with whole wheat flour, rolled oats, mashed ripe bananas, grated zucchini, and lightly spiced with cinnamon, they are moist, fluffy, and lightly sweetened with honey or maple syrup. Optional walnuts and chocolate chips add extra texture and flavor. Baked in just 22 minutes, these one-bowl muffins are easy to make and perfect for busy mornings or a wholesome mid-day treat.

  • Total Time: 32 minutes
  • Yield: 10 muffins

Ingredients

Wet Ingredients

  • 1 cup mashed very ripe bananas
  • 1 cup grated zucchini (measured before squeezing moisture out)
  • ¼ cup avocado oil or olive oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ⅓ cup honey or maple syrup
  • ¼ cup milk of choice

Dry Ingredients

  • 1¼ cups whole wheat flour (or sub cup-for-cup gluten free flour blend)
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ teaspoons ground cinnamon

Add-ins (Optional)

  • ¼ cup chopped walnuts
  • ¼ cup chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃) and line a muffin tin with liners or grease it lightly with oil to prevent sticking.
  2. Drain Zucchini: Place the grated zucchini in the center of a clean dish towel or paper towel. Wrap tightly and squeeze out as much moisture as possible. Set aside the drained zucchini.
  3. Mash Bananas: In a medium bowl, mash the very ripe bananas until smooth and free of lumps.
  4. Combine Wet Ingredients: To the mashed bananas, add avocado or olive oil, eggs, vanilla extract, honey or maple syrup, and milk. Mix thoroughly to combine all wet ingredients evenly.
  5. Add Dry Ingredients: Add whole wheat flour, rolled oats, baking powder, baking soda, sea salt, and ground cinnamon to the wet mixture. Stir until just combined, being careful not to overmix to keep the muffins fluffy.
  6. Incorporate Zucchini and Add-ins: Fold in the drained zucchini along with the chopped walnuts and chocolate chips, if using. Mix gently to distribute evenly without overhandling the batter.
  7. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, dividing it evenly among 10 muffin cups. Optionally, sprinkle additional walnuts and chocolate chips on top for garnish.
  8. Bake Muffins: Bake in the preheated oven for 22-24 minutes, or until the muffins turn golden on top and a toothpick inserted into the center comes out clean. For best results, the internal temperature should reach about 200℉ (93℃) to ensure thorough baking.
  9. Cool: Allow the muffins to cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.
  10. Storage: Once cooled, store muffins in the refrigerator for 4-5 days or freeze for up to one month to maintain freshness.

Notes

  • Make sure to squeeze excess moisture from zucchini to prevent soggy muffins.
  • Do not overmix the batter once dry ingredients are added to keep muffins light and fluffy.
  • Use ripe bananas for natural sweetness and moisture.
  • You can substitute whole wheat flour for gluten-free flour on a 1:1 basis if needed.
  • Add walnuts and chocolate chips based on preference or omit for a nut-free option.
  • Check baking progress towards the end to prevent overbaking which can dry the muffins.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/hearty-whole-wheat-banana-zucchini-muffins-recipe/