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Wholesome Whole Wheat Banana Zucchini Muffins

whole wheat banana zucchini muffins - featured image
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These muffins combine whole wheat flour, ripe bananas, and shredded zucchini for a moist, tender, and wholesome breakfast or snack option that is quick and easy to make.

Ingredients

Scale
  • 1 ½ cups whole wheat flour (180 g)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 medium ripe bananas, mashed (about 1 cup / 240 g)
  • 1 cup grated zucchini, squeezed to remove excess water (120 g)
  • 2 large eggs, room temperature
  • ¼ cup pure maple syrup (60 ml)
  • ½ cup Greek yogurt (120 g)
  • 1 tsp vanilla extract
  • ¼ cup vegetable or canola oil (60 ml)
  • ½ cup chopped walnuts (optional, 60 g)
  • Optional mix-ins: chocolate chips, raisins, or shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line your muffin tin with paper liners.
  2. Wash, trim, and grate zucchini. Squeeze grated zucchini firmly in a clean towel to remove excess moisture.
  3. In a large bowl, whisk together whole wheat flour, baking soda, ground cinnamon, and salt.
  4. In another bowl, mash bananas until smooth. Add eggs, maple syrup, Greek yogurt, vegetable oil, and vanilla extract. Whisk until combined.
  5. Fold the squeezed zucchini into the wet ingredients. If using walnuts or chocolate chips, fold them in now.
  6. Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
  7. Spoon batter evenly into 12 muffin cups, filling about ¾ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeezing the zucchini to remove excess moisture is essential to prevent soggy muffins. Use room temperature eggs and yogurt for better mixing. Do not overmix the batter to keep muffins tender. If tops brown too fast, tent with foil halfway through baking. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: whole wheat muffins, banana zucchini muffins, healthy breakfast, easy muffins, wholesome snacks, gluten-free option, vegan option

Find it online: https://emmaoven.com/wholesome-whole-wheat-banana-zucchini-muffins-easy-healthy-recipe-for-breakfast/