Chunky Monkey Zucchini Banana Muffins

Zucchinis are good. But zucchini muffins are better;) Its Zucchini season and I couldn't be happier!

Everyone NEEDS a great zucchini muffin recipe in their life, and this is it! These chunky monkey banana zucchini muffins are moist, naturally sweetened, packed with fruit and veggies (which you can't taste), chunky (from bananas, walnuts, coconut, and chocolate), and freezer friendly! What more can you ask for?! I HIGHLY recommend trying these out asap! 

INGREDIENTS
1 1/2 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 teaspoon salt
3/4 cup mashed ripe banana (about 2 small medium ripe bananas)
2 tbsp olive oil (or sub melted butter)
1/4 cup honey (or sub pure maple syrup)
2 tsp vanilla extract
1 egg
1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
1/3 cup unsweetened almond milk
optional fold in's:
1/2 cup chocolate chips (or dairy free chocolate chips to make vegan)
1/3 cup chopped walnuts
1/3 cup shredded unsweetened coconut

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray. This is critical to making sure the muffins don't stick to the liners.
3. In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, and salt.
4. In a separate large bowl, mix together the following with a wooden spoon: zucchini (make sure its been squeezed of excess moisture), mashed banana, olive oil, honey, egg, vanilla extract, shredded zucchini, and almond milk.
5. Gently stir in the dry ingredients until just combined.
6. Fold in chocolate chips, walnuts, and shredded coconut.
7. Divid batter evenly between greased muffin liners.
8. Bake for 22-27 minutes.
9. Muffins are done when a toothpick comes out clean or with just a few crumbs attached.
10. Allow muffins to cool in muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling. 

NOTES
To make these vegan: Sub pure maple syrup instead of honey. Sub 1 flax egg instead of regular egg. Make sure you use dairy free/ vegan chocolate chips.
To make these gluten free: I suggest using chickpea flour or an all purpose gluten free flour.
To bake as bread: Make muffin batter as directed. Pour into a greased 9x5 inch loaf pan. Bake for 50-60 minutes or until toothpick inserted into the middle comes out clean.
To freeze muffins: After muffins are done baking and cooling, transfer to an airtight container. Store in freezer for up to three weeks. Once ready to defrost, simply leave out for a few hours, or microwave for 30 seconds to a minute.

*Recipe from ambitiouskitchen.com