I’m often tempted to call these muffins my favorite. THEN I start thinking about how much I love my other light and fluffy muffin recipes too. Morning Glory Muffins and Pear Apple Granola Muffins, don’t get jealous. I love you too. However, it’s time to spotlight these amazingly perfect, moist and rich Banana Zucchini Muffins. Inspired by my Zucchini Banana Bread Pancakes, these muffins are light and fluffy and healthy! My favorite combination.
My 3 year old daughter has a perfect name for muffins… ‘muffin cookies’. These are going to tempt you all day long with their sweet goodness. In the mornings while they’re baking, she’ll run over about every 5 minutes, look in the lit up oven, and ask if her muffin cookies are ready. I know, baby girl. I can’t wait either. My husband knows he better grab a couple freshly baked because they will not be here when he comes home from work. These muffin cookies will be long gone by then.
Remember how I created my 3 ingredient blender ice cream because dairy and sugar trigger my migraines? Well, eggs are another thing that gives me headaches. Oh, my silly headaches and food sensitivities. I had two choices… spend time on my pity-party or figure out how to create my favorite foods without eggs. With a little tweaking and trial and error, I discovered baking powder, olive oil, and applesauce were the perfect egg substitute in muffins. Even though there are no eggs in this recipe, they have a great peak and consistency. Success!
My whole family has converted to spreading coconut oil on warm muffins, waffles, bread… anything that comes out warm and needs something spread on it, we use coconut oil. Coconut oil has a massive list of health benefit ranging from improving skin and hair to assisting in weight loss. Spread some on these muffins or use it to bake a loaf of my whole wheat bread (I still can’t believe how amazing my bread turned out! If I can do, anyone can make it). Either way, get your coconut oil on!
- 2 cups whole-wheat flour (I use Red Mill's whole wheat pastry flour)
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon cinnamon
- 1/2 tsp salt
- 1/2 cup apple sauce
- 1/4 cup olive oil
- 1/4 cup milk (of your choice... I used vanilla almond milk)
- 1/2 cup pure honey or pure maple syrup
- 1 banana, mashed
- 1/2 cup finely grated zucchini
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine all the dry ingredients (first 4 ingredients).
- In a separate medium-sized bowl, whisk together the apple sauce, olive oil, milk, honey, banana, and zucchini.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 20-25 minutes or until the tops have browned. The inside will be moist!