Guilt-Free Banana Zucchini Muffins

Discover the joy of baking with Guilt-Free Banana Zucchini Muffins, a nutritious and delicious snack perfect for any time of day. These muffins combine the natural sweetness of ripe bananas and the moisture of zucchini, creating a soft and tasty treat that's packed with health benefits. Made with whole wheat flour and optional add-ins like walnuts or dark chocolate chips, these muffins are not only easy to make but also satisfy your sweet cravings without the guilt. Enjoy them for breakfast or as a wholesome snack!

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Ingredients

2 medium ripe bananas, thoroughly mashed

1 cup finely grated zucchini (approximately 1 medium zucchini)

1/3 cup honey or pure maple syrup

1/3 cup unsweetened applesauce

1 teaspoon pure vanilla extract

1 cup whole wheat flour

1/2 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups with a non-stick cooking spray.

Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel, twist the towel, and squeeze out as much liquid as possible. This step is crucial to keep your muffins from becoming overly moist. Set the drained zucchini aside.

Combine Wet Ingredients: In a large mixing bowl, combine the mashed bananas, grated zucchini, honey (or maple syrup), unsweetened applesauce, and vanilla extract. Stir vigorously until all the wet ingredients are thoroughly mixed and smooth.

Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and sea salt until evenly mixed.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined. Avoid over-mixing to keep the muffins tender. If you're adding chopped walnuts or chocolate chips, gently fold them into the batter at this point.

Fill Muffin Cups: Using a spoon or ice cream scoop, fill each muffin cup about two-thirds full with the batter. This allows room for the muffins to rise as they bake.

Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready.

Cool the Muffins: Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely, which helps maintain their texture.

Enjoy Your Muffins: Serve warm or at room temperature. These muffins make for a delightful and healthy snack or breakfast option, perfect for on-the-go!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins