Zucchini Banana Muffins

This recipe will have your entire house smelling like fresh banana bread. You can eat these muffins fresh out of the oven or take one as a snack to school. The zucchini and banana add extra nutrients such vitamin A, fibre and potassium while satisfying your sweet tooth. No one will ever be able to guess that it was made with zucchini - unless you tell them.

Photo from: https://www.bakedbyanintrovert.com/zucchini-banana-muffins/

Recipe adapted from: https://www.wellplated.com/healthy-zucchini-muffins/

Makes 12 muffins

Ingredients:

  • 2 medium zucchini, shredded

  • 1/2 cup mashed ripe banana about 1 medium/large or 4 ounces

  • 1/4 cup canola oil*

  • 1/3 cup brown sugar

  • 1 teaspoon pure vanilla extract (optional)*

  • 2 large eggs

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 1 cup whole wheat flour

  • 1 cup Quick oats

  • 1/2 cup mix-ins ex. chocolate chips, nuts, (1/4 cup cocoa powder + 2 tbsp sugar), coconut* (optional)

Equipment:

  • 1 large mixing bowl

  • Large plate

  • 1 dish towel

  • Fork or potato masher

  • 1 Grater

  • Spatula or mixing spoon

  • Measuring cups

  • Measuring spoons

  • Muffin pan

  • Oven

  • Oven mitts

 

Directions:

  1. Preheat oven to 375F. Grease a muffin pan or fill it with muffin liners.

  2. On a large plate, grate the zucchini, then place it into a clean dish towel and throughly squeeze it over the sink to remove as much excess water as possible. Set zucchini aside.

  3. On the plate mash bananas with a fork or potato masher really well. Transfer banana into a large bowl.

  4. Into the bowl add the oil, sugar, vanilla, and eggs, mix until well combined.

  5. Sprinkle in the dry ingredients: cinnamon, baking soda, baking powder, salt, whole wheat flour, and oats.

  6. Stir the dry ingredients into the wet until combined. The add in the zucchini and mix until the zucchini is spread throughout the batter. Stir in any mix-ins at this time.

  7. Pour into your prepared muffin pan, filling muffin cups 3/4 of the way .

  8. Bake for 20-25 mins. Check for doneness by inserting a toothpick in the centre. If it comes out clean, it’s time to remove from the oven.

  9. Let cool for at least 10 minutes and enjoy!

 
 

Did You Know: Dark-coloured zucchini contains the greatest amount of nutrients. Small and medium-sized zucchini have better flavor than large varieties.