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Zucchini Banana Bread Muffins

Zucchini Banana Bread Muffins That Kids Will Love

Zucchini Banana Bread Muffins are a healthy and delicious treat kids will adore.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Flour substitute with whole wheat or gluten-free flour for healthier options
  • 1/2 cup Almond Flour can be replaced with regular flour for a nut-free option
  • 1 cup Rolled Oats no substitution necessary
  • 1 tbsp Baking Powder ensure freshness
  • 1 tsp Baking Soda ensure freshness
  • 1 tsp Cinnamon optional spice variations such as nutmeg can be used
  • 1/2 tsp Kosher Salt regular salt can be an alternative
  • 1/4 cup Maple Syrup can be swapped with honey or brown sugar
  • 1/2 cup Milk use almond milk or any dairy alternative for a vegan version
  • 1/3 cup Coconut Oil can substitute with any light vegetable oil
  • 1 large Egg can use a flax egg for a vegan version
  • 2 medium Bananas (mashed) ensure they are overripe for the best flavor
  • 1 cup Zucchini (shredded) press to remove excess water
  • 1/2 cup Walnuts (chopped) substitute with pecans or sunflower seeds for nut allergies
  • 1/2 cup Mini Chocolate Chips use any type of chocolate chips or omit for reduced sugar

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line the muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, almond flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, mix the wet ingredients: maple syrup, milk, melted coconut oil, egg, mashed bananas, and shredded zucchini.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Spoon the muffin batter into the lined muffin cups, filling each about three-quarters full.
  6. Sprinkle the mini chocolate chips on top of each muffin.
  7. Bake for approximately 25 minutes, or until golden brown and a toothpick comes out clean.
  8. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 9gVitamin A: 150IUVitamin C: 3mgCalcium: 60mgIron: 1mg

Notes

Press out excess moisture from the zucchini to prevent soggy muffins. Store muffins at room temperature for up to 3 days or freeze for future enjoyment.

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