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These Easy and Healthy Banana Zucchini Muffins make a perfect snack for toddlers, kids and adults! Naturally sweetened with bananas and maple syrup, these muffins are packed with protein and fiber so they make a healthy snack that tastes great!
Healthy Banana Zucchini muffins
It’s here, another healthy muffin recipe! A few weeks ago I shared my Healthy Chocolate Banana Muffins and then got to work perfecting these Healthy Banana Zucchini Muffins. I just love that these are healthy muffins that I can freeze for easy snacks. My picky eater loves these muffins. He won’t touch a vegetable at dinner, but he requests these muffins all the time, and doesn’t seem to mind that they have zucchini in them!
How to choose bananas for banana zucchini muffins
We use two very ripe bananas in this recipe. It’s important to use ripe bananas that are soft and spotted with brown. The more ripe they are, the more moisture and sweetness they will add to these healthy zucchini muffins. Because these muffins are only sweetened with 1/4 cup of maple syrup for the whole batch, it’s important to use the ripest bananas you can.
How to grate zucchini for banana zucchini muffins
The easiest way to grate the zucchini is to wash it, chop off both the blossom and stem end of the zucchini, then grate on a box grater. You can also use your food processor grating attachment, but I didn’t find it necessary, and using the box grater was faster and easier. You do not need to peel the zucchini before grating.
One important note on zucchini: be sure to squeeze out the excess moisture before adding to the batter. Gather the grated zucchini in a kitchen towel (or paper towel). Squeeze between your hands and allow the excess moisture to drain off (it’s best to do this over the sink or an extra bowl to catch the liquid). This will keep the excess moisture out of the muffins, which could make them soggy or gummy.
Tips for making moist and fluffy healthy banana zucchini muffins
- Use the muffin method: mix the dry ingredients and wet ingredients separately, then combine them and stir until just combined. Be careful not to overmix the batter – that will cause the muffins to be tough and dry.
- Use the best flour for healthy muffins – white whole wheat flour. This is my favorite flour to use for healthy baking because it has all the health benefits of whole wheat flour but has a lighter texture. If you can’t find it, you can use whole wheat flour but the muffin will be a little heavier. You can also use All Purpose flour or whole wheat pastry flour
- Start with a blast of heat. I start all my healthy muffins at 425 degrees F and bake for five minutes before reducing the oven temperature to 350 degrees F. The initial blast of heat helps them rise quickly and gives a nice domed top.
HELPFUL TOOLS FOR MAKING MUFFINS
- A 12 cup muffin tin – I like THIS ONE.
- I use an ice cream scoop for easy portioning
- A cooling rack like THIS ONE
- You can spray the pan with cooking spray or use cupcake wrappers – I like THESE.
How to freeze muffins
These muffins freeze beautifully. Allow the muffins to cool completely on a rack before freezing. Then they can be individually wrapped in plastic wrap if you like and stored in a freezer bag. They will keep for up to one month.
MORE HEALTHY BANANA MUFFIN RECIPES
- Healthy Peanut Butter Banana Muffins
- Healthy Pumpkin Banana Muffins
- Healthy Carrot Banana Muffins
- Healthy Chocolate Banana Muffins
Healthy Banana Zucchini Muffins
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.