Looking for a clever way to sneak a little veggie power into your diet? Look no further than these Banana Zucchini Muffins. Packed with vitamin C and fiber, these muffins are great for breakfast or a fast snack. If you’re fortunate enough to have any left, these freeze well for 3-6 months. Another versatile recipe, these muffins can have many of the ingredients swapped out to fit your personal tastes.

Be sure to check out my Homemade Vanilla and Yogurt recipes to use!

Banana Zucchini Muffins

Fool kids and veggie-haters with these light muffins, perfect for breakfast or a snack.

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Course Appetizer, Breakfast, Snack

Servings 18 muffins

Ingredients

  

• 3 large bananas
• 1 cup finely shredded zucchini drained and pressed if previously frozen
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup plain yogurt can be Greek or regular
• 1/4 cup oil canola, vegetable, extra-virgin olive oil, or anything flavorless
• 1 cup brown sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon

Instructions

 

• Preheat oven to 350' F. Grease a muffin tin or place muffin liners in tin.
• Mash bananas then add zucchini, vanilla, eggs, yogurt, oil, and sugar. Mix well.
• In a separate bowl, sift or whisk together flour, baking powder, salt and cinnamon.
• Fold the flour mix into the banana/zucchini bowl, being careful not to overmix. Scrape the sides and bottom to ensure all the flour has been incorporated.
• Fill each muffin tin about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
• Enjoy warm or cool completely and store in an airtight container on the counter for 3 or 4 days. Refrigerate for up to a week or freeze for up to 6 months.

Notes

*Can substitute 1 cup of whole wheat flour for all-purpose flour to add extra fiber. Increase yogurt by 2 tbsp to keep muffins moist.

*It’s important to get as much water out of the zucchini as possible, especially if its been frozen. Not only straining it, but pressing down on it with paper towels or a kitchen towel, to remove as much as possible. 

*If using sea salt, make sure to use a finely ground blend.

*If desired, omit the oil and substitute applesauce. It will make the muffins more dense.

*Oil can also be substituted for melted butter. 

*Brown sugar can also be substituted for white sugar or maple syrup 

*Other optional spices to be added are ginger, clove or nutmeg. Add about 1/4 tsp for more flavor. Add these to the flour blend before folding into banana/zucchini mix. 

*For a chocolate kick, fold in 1/2 cup of chocolate chips before baking. 

Keyword banana, breakfast, muffins, snacks, zucchini