Banana-Zucchini Muffins

I know I say I don’t bake a lot, and honestly, I didn’t used to. But, now that I know my son loves muffins and that they are a regular part of his breakfast (muffin + plain yogurt + fruit/vegetable smoothie), I’ve been experimenting a little more with batters and baked goods.

As usual, I had a couple of over-ripe bananas, which usually prompts me to come up with a new baked good recipe (I really hate wasting food and nobody in our family likes over-ripe bananas). Plus, bananas are an easy way to add natural sweetness to a muffin recipe and they provide some moisture as well.

Since I like to add in vegetables whenever possible – not to “hide” them, but to simply boost the nutrition – I slipped some shredded zucchini into the batter.

I like to take about 6 of the muffins and freeze them in a zip-top bag. This way, I can pull one out in a pinch or add variety into a different week.

I hope you and your family enjoy this recipe as much as mine did!

Banana-Zucchini Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 16 muffins

Banana-Zucchini Muffins


  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup shredded zucchini
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup mashed banana (about 2 large)
  • 1/2 cup oil


  1. Pre-heat oven to 350 degrees.
  2. Combine flours, sugar, cinnamon, baking powder, baking soda, and salt in one bowl.
  3. Combine zucchini, vanilla extract, egg, banana, and oil in another bowl.
  4. Mix wet ingredients into dry ingredients.
  5. Divide batter into greased muffin tins (no need to grease if using silicon muffin liners).
  6. Bake for 20 minutes or until a toothpick comes out clean.
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Category: Recipes, Vegetarian

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