The ingredients are pretty basic. I did add some vanilla extract to these muffins because zucchini doesn't have as much of a sweet flavor as pumpkin.
I grated the zucchini by hand, but you can also do it in a food processor. The bananas, I just mash with a fork. When they are over ripe, they are very easy to mash.
Maple Zucchini Banana Muffins

by
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake bread breakfast dessert snack healthy banana maple syrup zucchini muffins bread American fall
Ingredients (15 muffins)
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup shredded zucchini
- 2 medium bananas, mashed
- 1 cup whole wheat flour
- 2/3 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup chopped walnuts
Instructions
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, vanilla, and shredded zucchini. Mix on low speed until completely blended.
Then add mashed bananas and mix until smooth.
In a medium bowl, combine flours, spices, baking soda, and salt. Mix with a spoon until well blended.
Add the flour mixture to banana/zucchini mixture and mix on low until completely incorporated.
Next, add the rolled oats and walnuts, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and enjoy warm or place on cooling rack and eat later.
Notes
These muffins are freezer friendly. I just defrost them at room temperature and keep them in an airtight container.
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I love to bake with zucchini too:) It adds moisture and I really like it:) These muffins are delicious!
ReplyDeleteYes, I know what you mean. I always loved when my mom baked zucchini bread. Now I can have the same flavor, but a bit more on the healthy side.
DeleteThese look delicious...I will have to try using coconut oil...I have never baked with it before, but I am all about "light and fluffy" muffins. We would love for you to join us at Party in Your PJs...I am sure out party goers would love this recipe too.
ReplyDeletehttp://www.thecookiepuzzle.com/2014/11/party-in-your-pjs-30.html
Thank you Kim. Coconut oil does make a difference in baking. I just added these to your party.
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