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    Home » Recipes » Snack

    Zucchini Banana Muffins – Low Fat

    Date: Aug 13, 2019 · Updated: Feb 4, 2022 Author: Sharon Rigsby

    Jump to Recipe Print Recipe
    Pinterest pin for Zucchini Banana Muffins showing muffins in a basket lined with a white cloth napkin.

    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. 

    A basket of zucchini banana muffins ready to eat!

    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
    • 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:

    1. You will love the texture of these light, moist, not-too-sweet muffins. 
    2. Remember the not-too-sweet thing above? No need for icing or glaze. 
    3. They are perfect snacks for both kids and adults. They are also great with a cup of coffee or a quick breakfast. 
    4. Served hot with a pat of melted butter, they will make you swoon.
    5. 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.

    Flour, brown sugar, and baking powder in a clear glass bowl with a whisk.

    Next, add the zucchini, craisins, pecans, and banana and stir to combine.

    A clear glass bowl with grated zucchini, pecans, craisins and a mashed banana.

    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. 

    Zucchini Banana Muffin batter in a 12 cup muffin pan.

    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. 

    Zucchini Banana Muffins in a basket on a kitchen counter.

    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. 

    📋 Recipe:

    Zucchini Banana Muffins in a basket on a kitchen counter.

    Zucchini Banana Muffins Recipe

    Sharon Rigsby
    Quick and easy oven-baked 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. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Cooling Time 30 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Bread, Breakfast/Brunch, Snack
    Cuisine American
    Servings 12 muffins
    Calories 164 kcal

    Ingredients
      

    • 1 ¾ cups all-purpose flour spooned and leveled
    • 1 cup lightly packed brown sugar either light or dark
    • 2 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • 1 teaspoon ground cinnamon
    • 1 large zucchini unpeeled and grated
    • 1 large banana overripe, peeled and mashed
    • ½ cup Craisins
    • ¾ cup whole milk
    • 1 teaspoon vanilla extract
    • 1 egg large or extra-large
    • ½ 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

    Sharon's Expert Tips:
    • 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

    Calories: 164kcalCarbohydrates: 36gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 15mgSodium: 326mgPotassium: 189mgFiber: 1gSugar: 20gVitamin A: 83IUVitamin C: 4mgCalcium: 60mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

     

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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