4.9 from 21 votes
Healthy Banana Zucchini Muffins
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
10 mins
Cook Time
10 mins
Servings: 12 Muffins
Calories: 153 kcal
Course:
Dessert , Breakfast , Snacks , Others
Cuisine:
American , International , Vegetarian
Ingredients
- 2 bananas very ripe, mashed
- ¼ cup butter melted
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup
- 1/2 cup milk
- 1 cup grated zucchini about one medium zucchini
- 2 eggs
- 1 teaspoon vanilla
- 1 and 3/4 cups white whole wheat flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425. Line a muffin tin with muffin liners or spray with cooking spray. Set aside.
- To grate the zucchini, cut off both ends and grate on a box grater. Gather the grated zucchini in a kitchen towel and squeeze out excess moisture. Set aside.
- In one bowl, mash the bananas. Add the butter, maple syrup, yogurt, milk, eggs, vanilla extract, mix well. Stir in zucchini and mix until combined.
- In another bowl whisk together the flour, cinnamon, salt, baking powder and baking soda.
- Add the dry ingredients to the wet ingredients. Stir until just mixed. DO NOT over mix or your muffins will be tough. A few lumps is fine.
- Divide the batter between the 12 prepared muffin cups.
- Bake muffins at 425 degrees F for 5 minutes, then without opening the oven, reduce heat to 350 degrees F.
- Bake at 350 for another 20-22 more minutes, or until a toothpick comes out clean. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.
- Remove from oven and remove muffins from the muffin tin as soon as possible. Allow to cool completely on a wire rack. Store in an airtight container for up to 3 days, or individually wrap and freeze for up to one month.
Cup of Yum
Notes
- Add up to 1/4 cup more of maple syrup if you prefer a sweeter muffin.
- Oil can be subbed for butter if desired.
Nutrition Information
Serving
1muffin
Calories
153kcal
(8%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
238mg
(10%)
Potassium
206mg
(6%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
209IU
(4%)
Vitamin C
4mg
(4%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 153
% Daily Value*
| Serving | 1muffin | |
| Calories | 153kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 238mg | 10% |
| Potassium | 206mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.