Zucchini Banana Muffins

Delicious muffins that pack both fruit AND veggies? SIGN ME UP. These muffins are so flavorful and toddler-approved. My kids love them so much that I have begun to make a double batch every time and freeze some for later. These have been especially great to pack in my daughter's lunch box. And they go great with a cup of coffee, too. Enjoy!

DRY INGREDIENTS:

1 1/2 c whole wheat flour
1 tsp baking soda
1/2 tsp cinnamon
¼ tsp salt

WET INGREDIENTS:

2 small to medium bananas
2 tbsp melted butter (or olive oil)
1/4 c honey
2 tsp vanilla extract
1 egg
1 c shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
⅓ c unsweetened almond milk (or any milk)

OPTIONAL FOLD-IN INGREDIENTS:

½ c chocolate chips (what I choose)
⅓ c chopped walnuts (or pecans)
⅓ c shredded unsweetened coconut

INSTRUCTIONS:

Preheat oven to 350 degrees.
Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.
In a large bowl, whisk together all of the dry ingredients: whole wheat flour, baking soda, cinnamon and salt.
In a separate large bowl, mix together the following with a wooden spoon: shredded zucchini (make sure it’s been squeezed of excess moisture), mashed banana, butter OR olive oil, honey, egg, vanilla extract, and almond milk.
Gently stir in dry ingredients until combined. Fold in the optional ingredients if you choose: chocolate chips, walnuts and/or shredded coconut.
Divide batter evenly between greased muffin liners. Bake for about 20-25 minutes. Muffins are done cooking when a toothpick comes out clean or with just a few crumbs attached.
Allow muffins to cool for 5-10 minutes before enjoying. Muffins should be stored in the refrigerator in an airtight container or ziploc bag up to 5 days. Muffins can also be frozen to enjoy at a later date!