Ingredients:
Dry Ingredients:
- 1 1/2 cups whole wheat flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 3 very ripe bananas, mashed (about 1 1/4 cup)
- 1/4 cup unsweetened applesauce
- 1/4 cup honey or pure maple syrup
- 1 large egg
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon pure vanilla extract
Mix-ins:
- 1 cup shredded zucchini (excess moisture squeezed out)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Prep: Preheat your oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line it with paper liners.
- Squeeze the zucchini: Shred the zucchini and place it in a clean dishcloth. Twist the cloth to squeeze out as much excess moisture as possible.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, applesauce, honey (or maple syrup), egg, melted oil, and vanilla extract. Whisk until well blended.
- Combine batter: Add the dry ingredients to the wet ingredients in two batches, mixing gently until just combined (don’t overmix).
- Fold in zucchini and nuts: Gently fold in the shredded zucchini and walnuts or pecans (if using).
- Fill tins and bake: Divide the batter evenly among the muffin cups, filling them about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips:
- Extra Flavor: Add a pinch of nutmeg or ginger to the dry ingredients for a little extra spice.
- Make-Ahead: Bake the muffins and freeze them individually for a quick, healthy breakfast or snack on the go.
- Flour Options: Experiment with gluten-free 1:1 baking flour for a gluten-free version.
- Ripe Bananas are Key: The riper the bananas, the sweeter and more flavorful your muffins will be.
