Zucchini Banana Muffins, packed with veggies and fruit, are moist and low-fat muffins perfect for a breakfast on the go or an after-school snack.
Now, I’m not going to go so far as to say these muffins are healthy. However, I will say they are healthier than many other muffin recipes which call for butter or oil and are full of sugar. And, if you are looking for ways to add vegetables to your diet, these zucchini banana muffins are just the thing.
How many calories in zucchini?
Of course, you already know zucchini is a vegetable, but did you know a single zucchini only has 33 total calories? Add a banana which is rich in potassium to the mix, and well, you have a deliciously satisfying, low-fat muffin.
Can you freeze zucchini banana muffins?
I’m happy to report that these muffins freeze beautifully for up to several months. Once thawed, you can’t tell the difference in fresh or muffins which have been frozen. However, if your house is anything like ours, you probably won’t have any left to freeze. An easy way to get around that is to make a double batch! One to enjoy now, and one to enjoy later.
Other easy healthy snacks ideas:
- Easy Apple Cranberry Muffins
- No-Bake Oatmeal Balls
- Easy Baked Breakfast Oatmeal Muffins
- Perfect Easy-to-Peel Hard-Boiled Eggs
- Roasted Pecans
- Quick and Healthy Italian Salad Pizza, and
- Best Ever Easy Southern Caviar Dip.
Are you looking for other easy snacks? Check out all of my snack recipes here.
Why this zucchini banana muffin recipe works:
- You will love the texture of these light, moist, not-too-sweet muffins.
- Remember the not-too-sweet thing above? No need for icing or glaze.
- They are perfect snacks for both kids and adults. They are also great with a cup of coffee or a quick breakfast.
- Served hot with a pat of melted butter, they will make you swoon.
- And they are full of vegetables and fruit. A real win, win in my book!
How to make Zucchini Banana Muffins:
Preheat the oven to 350 degrees F.
Spray a regular size muffin pan with non-stick cooking spray or lightly grease the muffin cups with melted butter.
Add the flour, brown sugar, baking soda, baking powder, salt and cinnamon to a large bowl. Whisk to combine.
Next, add the zucchini, craisins, pecans, and banana and stir to combine.
Finally, add milk, egg, and vanilla to a small bowl and whisk to combine. Add the milk mixture to the flour mixture and stir to combine. Do not overmix.
Divide the batter among the muffin cups.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
When the muffins are done, remove the pan from the oven and place on a wire rack to cool completely.
Sharon’s Expert Tips:
- Store muffins in an airtight container for up to three days.
- Can be stored in an airtight container and frozen for up to three months.
- Use an ice-cream scoop to make sure you have equal amounts of batter in each muffin cup.
- The spoon and level method of measuring flour is merely using a spoon to scoop the flour out of a container into a measuring cup and then using the back of a knife to level it.
- I used a box grater to grate the zucchini, but you could also use the grater attachment on your food processor.
- Be sure to place the grated zucchini on a paper towel, wrap it up and squeeze it to remove any excess moisture before adding it to the batter.
- If a banana looks good enough to eat, it has no place in your muffins. Overripe bananas with black spots or streaks on their peels are perfect.
- I didn’t use paper muffin liners with these muffins because they are not crumbly and hold together well. You certainly can if you prefer.
Zucchini Banana Muffins Recipe
Ingredients
- 1 3/4 cups all-purpose flour spooned and leveled
- 1 cup lightly packed brown sugar either light or dark
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1 large zucchini unpeeled and grated
- 1 large banana overripe, peeled and mashed
- 1/2 cup Craisins
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 egg large or extra-large
- 1/2 cup roasted pecans
Instructions
- Preheat the oven to 350 degrees F.
- Spray a regular size muffin pan with non-stick cooking spray or lightly grease the muffin cups with melted butter.
- Add the flour, brown sugar, baking soda, baking powder, salt and cinnamon to a large bowl. Whisk to combine.
- Add the zucchini, craisins, pecans, and banana and stir to combine.
- Add milk, egg, and vanilla to a small bowl and whisk to combine. Add the milk mixture to the flour mixture and stir to combine. Do not overmix.
- Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- When the muffins are done, remove the pan from the oven and place on a wire rack to cool completely.
Notes
- Store muffins in an airtight container on your counter for up to three days.
- Can be stored in an airtight container and frozen for up to three months.
- Use an ice-cream scoop to make sure you have equal amounts of batter in each muffin cup.
- The spoon and level method of measuring flour is merely using a spoon to scoop the flour out of a container into a measuring cup and then using the back of a knife to level it.
- I used a box grater to grate the zucchini, but you could also use the grater attachment on your food processor.
- Be sure to place the grated zucchini on a paper towel, wrap it up and squeeze it to remove any excess moisture before adding it to the batter.
- If a banana looks good enough to eat, it has no place in your muffins. Overripe bananas with black spots or streaks on their peels are perfect.
- I didn't use paper muffin liners with these muffins because they are not crumbly and hold together well. You certainly can if you prefer.
Nutrition
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