Print

Banana Zucchini Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

Deliciously moist and healthy Banana Zucchini Muffins made with vanilla Greek yogurt, ripe bananas, and grated zucchini. These muffins combine the natural sweetness of honey and brown sugar with a hint of cinnamon, perfect for a wholesome breakfast or snack.

Ingredients

Wet Ingredients

  • 1/2 cup vanilla Greek yogurt (such as Greek Gods Honey Vanilla Yogurt)
  • 1 teaspoon vanilla bean paste
  • 1 large egg
  • 1/4 cup coconut oil, melted
  • 2 tablespoons honey
  • 3 tablespoons mashed very ripe banana (about 1 banana)
  • 1/2 cup light brown sugar, lightly packed

Dry Ingredients

  • 1/2 cup old-fashioned oats
  • 1 cup all-purpose flour or white-whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon

Vegetables

  • 1 cup grated zucchini (squeezed to remove excess moisture)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cavity muffin pan with muffin liners and lightly coat them with cooking spray to prevent sticking. This ensures easy removal after baking.
  2. Prepare Zucchini: Grate the zucchini using the fine side of a box grater. Use cheesecloth or paper towels to squeeze out excess moisture, then lightly pack it into a 1-cup measuring cup for accurate measurement.
  3. Mash Banana: In a small bowl, mash the very ripe banana thoroughly until it reaches a thick applesauce-like consistency. Using an electric hand mixer can help achieve a smooth texture. Measure out 3 tablespoons of the mashed banana.
  4. Mix Wet Ingredients: In a large bowl, whisk together the room-temperature vanilla Greek yogurt, vanilla bean paste, egg, melted coconut oil, honey, mashed banana, and light brown sugar until the mixture is smooth and well combined.
  5. Prepare Oat Flour and Dry Mix: Pour the oats into a high-powered blender and blend until powdery like flour. Add the blended oat flour along with baking soda, salt, ground cinnamon, and all-purpose flour to the wet mixture. Stir gently until a few streaks of flour remain.
  6. Add Zucchini and Combine: Add the grated zucchini to the batter and fold it in gently just until combined to avoid over-mixing, which can make the muffins tough.
  7. Fill Muffin Cups: Evenly divide the batter among the 12 muffin liners. For a sweet crunchy topping, optionally sprinkle about 1 teaspoon of brown sugar on each muffin before baking.
  8. Bake: Bake for 18 to 22 minutes or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean. Be cautious not to overbake to prevent dryness.
  9. Cool and Remove: Allow the muffins to cool in the pan for 5 to 10 minutes. Use a fork to gently lift the muffins from the liners and transfer them to a wire rack to cool completely for best texture.

Notes

  • Ensure all wet ingredients are at room temperature to avoid clumping in the batter.
  • Using very ripe bananas enhances sweetness and helps bind the muffins.
  • Removing excess moisture from zucchini prevents soggy muffins.
  • Do not overmix the batter after adding the flour and zucchini to keep muffins tender.
  • Optionally sprinkle brown sugar on top for a crunchy topping.
  • Check muffins early to avoid overbaking and drying out.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://recipeplenty.com/banana-zucchini-muffins-recipe/