Zucchini Banana Muffins Recipe
- FibonacciMD
- Sep 18
- 2 min read
Zucchini Banana Muffins make the most of overripe bananas and extra zucchini, delivering a flavorful, healthy snack that’s low in calories and fat.
Creative Cooking for the Health-Conscious Gourmet
Low-Calorie | Low-Fat | Low-Cholesterol
by Mary B Grosvenor, MS, RD
Start your day off right with this nutritious breakfast treat. It’s a tasty way to use some extra fresh zucchini and provides a boost to your fruit, vegetable, nut and grain intake.
Ingredients
1 cup enriched flour
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
1 c zucchini, shredded
½ c banana, mashed
1/3 cup canola oil
¼ cup brown sugar
½ c white sugar
1 egg
¼ chopped walnuts
Instructions
Preheat the oven to 425 degrees.
Combine dry ingredients – flour, baking soda, salt, nutmeg, cloves, and cinnamon.
Whisk together the brown sugar, white sugar and canola oil. Once combined add slightly beaten egg..
Stir the zucchini and banana into the sugar mixture.
Add the dry ingredients and stir until combined. Mix in the walnuts.
Spoon into lined muffin tins, 2/3 full
Place muffins in 425 degree oven. After 5 minutes reduce heat to 350. Bake 10-12 minutes or until toothpick inserted comes out clean.
Makes 12 muffins
Nutrition information per serving muffin
Calories 165, Fat 8g, Saturated fat 0.8g, Cholesterol 16mg, Carbohydrate 22g, Fiber 1.2g, Protein 2.2g, Sodium 210mg, Potassium 90mg
Nutrition Chef Authors:
Medically Reviewed by FibonacciMD editors.
Editor’s Note- Appropriate for low-calorie, low cholesterol, low saturated fat dietary regimen.
Read more about the health benefits of zucchini in our post "Keen on Zucchini"
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