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5 from 1 vote

Baked Zucchini Banana Muffins

These zucchini banana muffins make for a delicious high-fiber diabetes-friendly snack that can be eaten on the go. Top with nuts for an extra dose of healthy fats and chocolate chips for extra fun!
Servings: 8 Muffins
Calories: 261.2kcal
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

Dry ingredients

  • 1 ½ cups whole wheat flour
  • ¼ cup flaxseed ground
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt

Wet ingredients

  • 2 small banana mashed *
  • 2 tbsp olive oil
  • ¼ cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 egg
  • ⅓ cup almond milk unsweetened
  • 1 cup zucchini grated, excess moisture squeezed out

Add ins

  • ¼ cup nuts chopped (i.e. walnuts, pecans, almonds)
  • ¼ cup dark chocolate chips

Notes

  • Use yellow semi-ripe bananas rather than brown over ripe bananas as they have a lower glycemic index

Instructions

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin with cooking spray or muffin liners.
  • Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
    1 cup zucchini
  • In a large bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, cinnamon, and salt.
    1 ½ cups whole wheat flour, ¼ cup flaxseed, 1 tsp baking powder, 1 tsp cinnamon, ¼ tsp salt
  • In another bowl, mash the banana and add in olive oil, honey (or maple syrup), vanilla extract, egg, and almond milk. Mix until well combined before carefully folding in the grated zucchini.
    2 small banana, 2 tbsp olive oil, ¼ cup honey, 1 tsp vanilla extract, 1 egg, ⅓ cup almond milk
  • Pour the wet ingredients into the bowl with dry ingredients. Stir until just combined. Avoid overmixing. Gently fold in the chopped nuts and chocolate chips (if using) into the batter.
    ¼ cup nuts, ¼ cup dark chocolate chips
  • Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full.
  • Bake in the preheated oven for 25-30 min or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Cooking Tips

  • Squeezing zucchini: Ensure to thoroughly squeeze the grated zucchini to remove excess moisture, which can prevent the muffins from becoming too soggy.
  • Avoid overmixing: Mix the batter until just combined to avoid overdeveloping the gluten, which can lead to dense muffins.
  • Customizable add-ins: Feel free to adjust the add-ins based on personal preference or dietary needs. For instance, you can omit the nuts for a nut-free version or substitute the chocolate chips with dried fruits for a different flavor profile.

Nutrition

Nutrition Facts
Baked Zucchini Banana Muffins
Amount per Serving
Calories
261.2
% Daily Value*
Fat
 
11.1
g
17
%
Saturated Fat
 
2.8
g
18
%
Trans Fat
 
0.003
g
Cholesterol
 
20.5
mg
7
%
Sodium
 
157.2
mg
7
%
Potassium
 
335.2
mg
10
%
Carbohydrates
 
37.7
g
13
%
Fiber
 
5.3
g
22
%
Sugar
 
15
g
17
%
Protein
 
6.2
g
12
%
Vitamin C
 
5.5
mg
7
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
93.2
mg
9
%
Iron
 
1.6
mg
9
%
Magnesium
 
70.2
mg
18
%
Zinc
 
1.3
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.