1 ½ cups whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup mashed ripe banana (about 2 small to medium ripe bananas)
2 tablespoons olive oil (or sub melted butter)
¼ cup honey (or sub pure maple syrup)
2 teaspoons vanilla extract
1 heaping cup shredded zucchini (from 1 medium zucchini, shredded and squeezed of excess moisture)
⅓ cup unsweetened almond milk (or any milk)
½ cup chocolate chips, dairy free if desired
⅓ cup chopped walnuts (or pecans)
⅓ cup shredded unsweetened coconut
Preheat oven to 350 degrees F. 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.
In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, and salt.
In a separate large bowl, mix together the following with a wooden spoon: zucchini (make sure it’s been squeezed of excess moisture), mashed banana, olive oil, honey, egg, vanilla extract, shredded zucchini, and almond milk.
Gently stir in dry ingredients until just combined. Fold in chocolate chips (or walnuts and shredded coconut, if using).
Divide batter evenly between greased muffin liners. Bake for 22-27 minutes. Muffins are done when a toothpick comes out clean or with just a few crumbs attached.
Allow muffins to cool in muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling. Store muffins in an airtight container in the fridge for up to 5 days. Muffins can also be frozen for up to three months.