Banana Nut Zucchini Muffins

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I don’t typically say recipes are “the best” because I think it’s a little narcissistic to say so. I mean, who I am to judge a recipe as best? I’m no Ina Garten or Amanda Hesser. With that being said, though, I will say this, these are the best muffins I’ve ever had.

fluffy muffins

I know, totally contradictory. But I don’t have any other words to define these incredibly fluffy, moist and amazingly flavorful muffins. The mix of banana nut with fresh zucchini makes for an unbeatably healthy and delicious breakfast.

fluffy banana nut muffins

If you want to know how good these are, I’ve made them three times since perfecting the recipe last weekend. Some may call that obsessive, ridiculous or crazy, but once you’ve had a bite of these, you’ll get it.

almonds

I have to also admit that my binge-muffin making comes off the tail of quite a few recipe fails in the baking department. In the past 2 weeks alone, I’ve had more fails that successes so having a muffin actually turn out is pretty amazing. I don’t know why nothing i make with yeast is doing what it’s supposed to, but I’m not going to harp on that. Instead I’m going to take my wins and celebrate them, how every small they may be.

fluffy muffins2

However, I will say, these fails keep me humble and they keep me challenged. I mean, how would you ever learn anything about baking if recipes worked out every single time?

Zucchini Banana Muffins

Now, if you’ll excuse me, I’m going to go make these for the 15th time because they are just. that. good.

Banana Nut Zucchini Muffins

Healthy banana zucchini muffins

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Serves about 16. Adapted from Taste of Home.
Prep time: 15 minutes
Cook time: 22 – 28 minutes
Total time: 40 minutes

Ingredients:

  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup brown sugar
  • 1/4 cup honey
  • 1 large egg, room temperature
  • 1 cup mashed bananas
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup chopped almonds

Directions: 

  1. Preheat oven to 375 degrees F. Line one large muffin pan or two smaller ones with paper liners and set aside.
  2. In a large bowl, whisk the flours, cinnamon, baking soda and baking powder together. Make a well in the center.
  3. In another bowl, beat the sugar, honey, egg, bananas, oil, applesauce and vanilla extract together until smooth. Pour the banana mixture into the flour mixture and stir, by hand, until fully incorporated.
  4. Carefully mix in the zucchini and chopped almonds.
  5. Fill each muffin liner 3/4 the way full with batter.
  6. Bake for about 18 – 22 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Nutritional information per muffin: 

Calories: 169
Fat: 5.6 grams
Carbohydrates: 27 grams
Fiber: >1 gram
Protein: 2.6 grams
Weight Watchers Points: 4

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Comments

  1. Posted by foodwanderings on
    Monday, January 19th, 2015
    Love that photo where you show the crumb. I made zucchini muffins ones and they were an epic disaster. Thanks to your recipe I might give it another go. :)
  2. Posted by Brenda@Sugar-Free Mom on
    Monday, January 19th, 2015
    I love adding veggies inside baked goods, makes them so moist!
  3. Posted by Martha@A Family Feast on
    Monday, January 19th, 2015
    Oh yummy! I've never thought to add zucchini to my banana bread or muffins - great idea!
  4. Monday, January 19th, 2015
    Love that they're whole grain! They look like a great healthy breakfast to me. :)
  5. Posted by Cookin Canuck on
    Monday, January 19th, 2015
    I love banana muffins and I love zucchini muffins, but have never put the two together. These sound fantastic!
  6. Posted by Kate @ Diethood on
    Monday, January 19th, 2015
    I haven't had a muffin in a while and now I am definitely craving a few! The texture of these muffins is perfect!!
  7. Monday, January 19th, 2015
    Go ahead and say these muffins are the best! With all that banana and zucchini inside, they must be.
  8. Posted by The a Food Hunter on
    Monday, January 19th, 2015
    Adding to my must make list
  9. Posted by Heather // girlichef on
    Tuesday, January 20th, 2015
    That's what the fails are for - to remind you to celebate those wins! Totally justified, these do sound like they'd be the best. :)
  10. Posted by Nutmeg Nanny on
    Tuesday, January 20th, 2015
    If you say it's the best I will totally believe you :)
  11. Wednesday, January 21st, 2015
    What a great breakfast idea!
  12. Posted by Amy Basso on
    Saturday, January 31st, 2015
    Can't wait to make these in the summer when I grow Zucchini! Thanks for sharing! Pinned :)
  13. Posted by Natasha on
    Monday, March 9th, 2015
    If I only have whole wheat all purpose flour, can I use that instead of the two different kinds? Thanks!
  14. Posted by cryspi fried chicken on
    Wednesday, April 27th, 2016
    Fantastic web site. Plenty of useful information here.
    I'm sending it to several pal ans additionally sharing in delicious.
    And naturally, thanks in yoiur sweat!