Healthy Banana Zucchini Muffins

Hi Friends! I am always on the hunt for a healthy baked good or snack that my whole family can eat. These banana zucchini muffins were just what I was looking for! I ended up making two batches, a dozen regular muffins with walnuts for my husband and I, and then 24 mini muffins. I hope you enjoy these muffins as much as we do. And they just so happen to be gluten free and dairy free!

Healthy Banana Zucchini Muffin Recipe

Ingredients:

Wet:

• 1 cup mashed ripe banana (about 2–3 bananas)

• 1 cup grated zucchini (lightly squeezed)

• 1/3 cup maple syrup

• 1/4 cup coconut oil, melted

• 1/4 cup milk (any kind)

• 1 tsp vanilla

Dry:

• 1 1/2 cups oat flour

• 1 tsp cinnamon

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp salt

Optional:

• 1/4–1/2 cup chocolate chips

• Chopped nuts or coconut

Steps

• Preheat oven to 350°F and line a muffin tin.

• In a bowl, stir together the banana, zucchini, maple syrup, oil, milk, and vanilla.

• Add in the dry ingredients and mix gently until just combined.

• Fold in any add-ins.

• Scoop into muffin cups (about 3/4 full).

• Regular muffins: bake 18–22 minutes

• Mini muffins: bake 10–14 minutes

Let cool completely—they’ll firm up and settle as they rest.

Enjoy!! 🩷

XO,

Caroline