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Zucchini and Banana Muffins Recipe

Yields1 Serving

These Zucchini and Banana Muffins are so delicious and are moist. Perfect for lunch boxes or an afternoon tea snack! Hidden vegetables at it's best - the kids have no idea that there is zucchini in them. There's no sugar either, only honey which is a healthier option

Zucchini and Banana Muffins Recipes

 1 zucchini, grated and juices squeezed out
 1/2 cup natural yoghurt
 2 tsp vanilla extract
 1 egg
 1/3 cup coconut oil
 4 TBSP honey
 1/3 cup milk
 1 banana, mashed
 1/2 cup chocolate chips (optional)
 1 1/2 cups wholemeal flour
 2 tsp baking powder
 1 tsp bicarbonate soda
 Pinch of salt

Preheat your oven to 160C fan forced.


Grate the zucchini and squeeze the liquid out.


Mash the banana


In a bowl put the yoghurt, vanilla extract, egg, coconut oil, honey, milk, grated zucchini & mashed banana and stir until combined


In another bowl put the flour, baking powder, bicarbonate of soda and salt & chocolate chips if using them. Stir until combined.


Add the wet ingredients to the dry ingredients and mix with a spoon or fork until combined.


Pour into cupcake cases or a tin and bake for about 20 - 30 minutes - this time will depend on your oven temperature.

Nutrition Facts

Serving Size Approximately 16 muffins - cupcake size