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Healthy Zucchini Banana Muffins: Easy Lunchbox Idea

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These healthy zucchini banana muffins are moist, naturally sweetened, and perfect for lunchboxes. Packed with veggies and fruit, they’re a crowd-pleaser that kids and adults love.

Ingredients

Scale
  • 1 ½ cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 large ripe bananas, mashed (about 1 ½ cups)
  • 1 cup grated zucchini (about 1 medium zucchini)
  • ⅓ cup melted coconut oil (or vegetable oil)
  • ⅓ cup honey or maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk of choice (oat milk, dairy milk, or almond milk)
  • ½ cup dark chocolate chips (optional)
  • ¼ cup chopped walnuts or pecans (optional)
  • ¼ cup raisins or dried cranberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze firmly to remove excess liquid. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small chunks.
  4. Add melted coconut oil, honey or maple syrup, eggs, vanilla extract, and milk to the mashed bananas. Whisk until well combined and smooth.
  5. Fold the squeezed zucchini into the wet mixture until distributed.
  6. In a separate medium bowl, whisk together whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  7. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  8. If using optional mix-ins (chocolate chips, nuts, dried fruit), fold them in now. Reserve a few to sprinkle on top.
  9. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  10. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let muffins cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Squeeze zucchini dry to avoid soggy muffins. Use very ripe bananas for best sweetness. Do not overmix the batter. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: zucchini banana muffins, healthy muffins, lunchbox muffins, whole wheat muffins, easy muffin recipe

Find it online: https://novanosh.com/healthy-zucchini-banana-muffins-easy-lunchbox-idea/