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.
Is it just me or does everyone need to have their passport photo taken a dozen times before the Department of State deems it acceptable? Somehow I think it’s just me. Which is why I also think government employees are terrorists-in-training. By the time I left the passport office yesterday, the lady wanted to shoot me with a real gun instead of a camera. From the first click to the twelfth, she barked at me to stop frowning. Only I wasn’t frowning, that was just my face. Which I told her repeatedly. With an attitude. Let’s just say that didn’t go over very well. Apparently frowning is contagious because nobody in the office looked amused. Long story short, I want to take a vacay out of the country and my wrinkles nearly started an international incident.
For the next few weeks, I’ll be on pins and needles waiting to see if my passport application is approved or if my aging face gets me added to the no-fly list. Odds are I’ll be staying in the States for the rest of my life. The irony is that missing a chance to eat Belgian waffles in Brussels will make me look even more miserable than I already do. And my appearance is about to get worse because the thought of staying put in Florida all summer is causing frown lines so deep even dermal fillers can’t fix them.
Thank God there’s a go-to that always brings a smile to my perpetually frowned face: Banana Zucchini Muffins. Not only are these chocolate chip studded treats delicious, the magic of zucchini provides anti-aging powers. Trust me, if anybody needs a fountain-of-youth muffin it’s yours truly. Made with all the best ingredients from whole wheat flour and honey to mashed bananas and cinnamon, a bite of these hearty breakfast muffins will make even the most miserable faces crack a big smile.
Before sharing the Banana Zucchini Muffins recipe, here are a few baking tips to help you out:
Ingredient Tips
Excess moisture must be removed from zucchini prior to adding to the muffin batter. To remove moisture, wrap shredded zucchini in multiple paper towels then squeeze over a sink until all liquid is removed.
For the upmost banana flavor, use overripe bananas so brown and covered with bruises that they look like Mike Tyson punched them.
This recipe was tested with extra virgin olive oil, but feel free to substitute vegetable oil or canola.
Preparation Tips
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense muffins.
Do you peel zucchini before grating? There’s no need to peel zucchini for this recipe but be sure to wash zucchini and slice off the ends before shredding.
How to Store Banana Zucchini Muffins
Place muffins in an airtight container then store at room temperature for up to 3 days or in the refrigerator up to 5 days.
Can you freeze Zucchini Muffins? Yes! After muffins have cooled completely, place them in a freezer-safe bag then store up to 3 months.
I hope you enjoy this Banana Zucchini Muffins recipe. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like zucchini recipes then you’ll love this Chocolate Zucchini Cake. Packed with moisture-rich zucchini, this heavenly cake is frosted with a thick layer of chocolate buttercream and bakes up perfectly every time.
Banana Zucchini Muffins
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.