Banana Zucchini Muffins
Banana Zucchini Muffins are a delicious combo of wholesome goodness and sweetness. Made with hearty whole wheat flour and honey, each bite of these moisture-packed chocolate chip muffins make them an irresistible treat any time of day.
Ingredients
- 2 cups whole wheat flour
- 1/2 tsp sea salt fine
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 cup olive oil extra virgin
- 2 large eggs room temperature
- 1/2 cup honey
- 2 tsp vanilla extract pure
- 3/4 cup overripe banana mashed
- 2 cups zucchini finely shredded
- 3/4 cup dark chocolate chips divided
Instructions
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners then set aside.
- In large mixing bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Set aside.
- In a separate bowl, whisk oil and eggs with honey and vanilla until well combined.
- Add mashed banana to wet ingredients then stir with a spoon until incorporated.
- Add dry ingredients to wet then stir with a spoon until just barely combined.
- Wrap 2 cups of finely shredded zucchini in multiple layers of paper towels then squeeze over a sink until all excess moisture has been removed
- Gently fold zucchini and 1/2 cup chocolate chips into muffin batter. Avoid overmixing.
- Fill each muffin liner 3/4 full with batter then top with reserved chocolate chips.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs. Avoid overbaking.
- Allow muffins to cool in baking pan for 5 minutes then place muffins on a wire rack to cool completely.
- After muffin tin has cooled completely, repeat the baking process for the remaining batter.
- Cover and store muffins at room temperature up to 3 days.