Chai-Spiced Banana Coconut Zucchini Muffins

Shanthi Appelo, MS, RD

| 1 min read

banana muffins
Muffins are a popular and convenient breakfast option for families on the go, but they often come with a dreaded sugar rush. Using bananas to replace some of the sugar and add more fiber can help offer longer-lasting energy and nutrients. Beyond adding shredded coconut and whole wheat flour for fiber, this recipe includes grated zucchini, which adds another nutritional punch.
Serving Amount
Ingredients

  • 11⁄4 cup flour (whole wheat preferred)

  • 11⁄2 tsp baking powder

  • 1⁄4 tsp salt

  • 1⁄2 cup unsweetened shredded coconut, plus more for sprinkling prior to baking

  • 3⁄4 tsp ground cardamom

  • 3⁄4 tsp cinnamon

  • 1⁄4 tsp ground ginger

  • 1⁄4 tsp allspice

  • 1 cup mashed frozen banana (from about 2–3 bananas)

  • 1 zucchini, finely grated, drained

  • 1⁄3 cup canola oil

  • 1⁄4 cup maple syrup

  • 1 large egg, room temp

  • 1 tsp vanilla extract

Instructions
  • Step 1

    If using frozen bananas, defrost and remove excess water, then mash. 

  • Step 2

    Preheat the oven to 350 degrees F. Spray muffin tin with canola oil or other desired oil.  

  • Step 3

    Using a towel, press excess moisture out of grated zucchini 

  • Step 4

    In a large bowl, whisk wet ingredients (canola oil, maple syrup, vanilla, banana, zucchini and egg).  

  • Step 5

    In a separate bowl, combine dry ingredients, them add to wet ingredients. 

  • Step 6

    Add batter to the muffin tin to 2/3 fullness. Top by sprinkling coconut flakes.  

  • Step 7

    Bake for 20-25 minutes, or until a toothpick comes out clean. 

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