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In today’s health-conscious world, finding snacks that satisfy cravings without the guilt can be a challenge. Enter the Guilt-Free Banana Zucchini Muffins, a delightful treat that merges the natural sweetness of ripe bananas with the subtle earthiness of zucchini. This recipe is not only delicious but also packed with nutritious ingredients that make it an ideal choice for breakfast or a mid-afternoon snack. With a moist texture and a hint of sweetness, these muffins are sure to become a staple in your healthy baking repertoire.

Guilt-Free Banana Zucchini Muffins

Discover the joy of healthy baking with Guilt-Free Banana Zucchini Muffins! This delightful recipe combines the natural sweetness of ripe bananas and the subtle earthiness of zucchini, creating a tasty treat that's ideal for breakfast or a mid-afternoon snack. Packed with nutritious ingredients like whole wheat flour and oats, these muffins offer a moist texture and are perfect for anyone looking to indulge without the guilt. Try adding walnuts or chocolate chips for an extra flavor boost!
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Ingredients
  

2 medium ripe bananas, mashed

1 cup finely shredded zucchini (about 1 medium zucchini)

1/3 cup honey or pure maple syrup

1/3 cup unsweetened applesauce

1 teaspoon 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 salt

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

Instructions
 

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.

    Prepare the zucchini: Using a grater, shred the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture to prevent the muffins from becoming soggy. Set aside.

      Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, shredded zucchini, honey (or maple syrup), applesauce, and vanilla extract. Mix well until all ingredients are fully combined.

        Combine dry ingredients: In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt.

          Incorporate dry into wet: Gradually add the dry mixture to the wet ingredients, stirring just until everything is combined. Be careful not to over-mix. If desired, gently fold in the chopped walnuts or chocolate chips at this stage.

            Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy: These muffins can be enjoyed warm or at room temperature, and they make a perfect snack or breakfast option!

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