The Well Plated Cookbook is now available! Healthy Zucchini Banana zucchini muffins are made with honey, whole wheat flour, banana, and chocolate chips. Moist, fluffy, and kids love them too!
It’s our last official day of Zucchini Week, and I’m sending us forth in style with what may just be my very favorite zucchini recipe of them all: Healthy Zucchini Muffins. This healthy zucchini muffin recipe makes the perfect lunch box treat. These moist, fluffy muffins are made with wholesome ingredients and are appropriate for toddlers, adults, and everyone in between. Whole grain and sweetened naturally, they are healthy enough to leave you feeling virtuous and sustained. Chocolate-chip-studded, tender, and lightly spiced, they’re also scrumptious enough to taste like a treat you’ll look forward to eating in the morning or tucking in with for a midafternoon pick-me-up. If you have as much zucchini lying around as we do, muffins freeze well, so you can make a triple batch and stow them away for a later date. Many a test batch later, here we are!
THE BEST EVER HEALTHY ZUCCHINI MUFFINS. This recipe is one I make often, and it has received dozens of glowing reader reviews. OR that if you have tried it before, you’ll remember how much you enjoyed it and treat yourself to a fresh batch sometime very soon. Healthy Zucchini Muffins with chocolate chips.
How to Make the Best Healthy Zucchini Muffins This Healthy Zucchini Muffin recipe uses pantry staples and fresh produce. Here are the main pantry ingredients you’ll need to make it. I like to use white whole wheat flour because its taste is light and mild. For natural sweetness and extra moisture.
To give the muffins structure and a lighter texture. You can find coconut sugar in most grocery stores and online. To help give the muffins those beautiful, tall domed tops. You can also swap light olive oil if you prefer. NOW, here’s what sets this Healthy Zucchini Muffin recipe apart. In addition to the shredded zucchini, this recipe also calls for mashed ripe banana! Healthy and delicious, made with banana and whole wheat flour.
Because mashed banana is both sweet and moist, incorporating it into the recipe allows us to use a lesser amount of both sugar and fat while still having fantastic results. Unlike other healthy muffin recipes you may have tried, these zucchini muffins are fluffy, tall, and tender, NOT rubbery or gummy. In fact, I doubt you’ll even realize that what you are eating is healthy! These delicious healthy muffins are great for breakfast or snacks. Healthy Zucchini Muffins Mix-Ins We are a house divided on our Healthy Zucchini Muffin mix-ins.
Mini chocolate chips are my absolute fave. I love chocolate and zucchini together, and the mini ones really work their way into every single morsel. You can use fresh or frozen blueberries. This recipe is also fantastic all on its own, with or without the chocolate, nuts, etc.
Feel free to go whichever route your household most enjoys! I’d recommend making my Vegan Zucchini Bread, but baking it as muffins instead. Otherwise, if you’d like to play around with this specific muffin recipe, you can use maple syrup for honey and flaxeggs for the regular eggs. In place of the white whole wheat flour, use a GF 1:1 baking flour like this one. I haven’t tried adding oatmeal, but several readers reported doing this with success. Feel free to read through the comments. There are lots of tips and suggestions there for ways you can make this zucchini muffin recipe your own.
You don’t need to peel your zucchini to make zucchini muffins. The peel contains a number of nutrients and is very thin and mild. You won’t be able to taste it. Instead of peeling, simply wash your zucchini, trim the ends, then grate away.