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Banana Zucchini Muffins on a cutting board.
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5 from 1 vote

Zucchini Banana Bread Muffins

These Zucchini Banana Bread Muffins are the perfect use for that garden zucchini! A healthier muffin, packed with 2 bananas, plus almond flour, oats, walnuts and maple syrup for the perfect breakfast or snack! Topped with mini chocolate chips, they are a kid favorite!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 191kcal
Author: Meryl Downing

Ingredients

  • ¾ cup flour
  • ½ cup almond flour
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup maple syrup
  • ¼ cup milk
  • 2 Tablespoons coconut oil or butter melted
  • 1 egg
  • 2 bananas mashed
  • 1 zucchini shredded, some water pressed out (about 1 cup packed)
  • ½ cup walnuts chopped
  • ⅓ cup mini chocolate chips half in the batter, half for topping

Instructions

  • Preheat oven to 375℉.
  • In a large bowl, mix all dry ingredients with a whisk.
  • Add all other ingredients and mix until combined. (Grate zucchini with a box grater, put into a measuring cup and press with your hand to pour out excess water, no need to twist in a dish towel).
  • Scoop batter evenly into 12 lined muffin cups, filled about ¾'s full, and top with remaining mini chocolate chips.
  • Bake at 375℉ for 25 minutes, do not open the oven door to peek at until at least 20 minutes.
  • Cool and enjoy with a great deal of butter!

Notes

  • Garden zucchini will have more water in it than grocery store zucchini.  Shred the zucchini, put it in a measuring cup and press it to pour off excess water.
  • Maple syrup can be subbed with brown sugar or honey.
  • Walnuts can be subbed with pecans.
  • Mini chocolate chips distribute nicely through the muffins and are a generous topping.  You can use any type of chocolate chips or white chocolate chips if you like.
  • To make nut-free for school, substitute the almond flour with regular flour, leave the walnuts out, or substitute ¼ cup of raisins or sunflower seeds.

Nutrition

Calories: 191kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 237mg | Potassium: 184mg | Fiber: 2g | Sugar: 11g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg