Healthyish Banana Zucchini Muffins

My kids love muffins. They always have. And who could blame them? Tiny pieces of cake in a muffin-like single-serving shape? What’s not to like?

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These muffins are sweet enough that my kids call them “treat muffins” (they’re sweeter than my spinach/zucchini/carrot muffins), but healthy enough to be called “healthyish.” They use honey instead of refined sugar, and white whole wheat flour. I also add in half a zucchini for some moisture and added veggies – but these truly taste like just your every day banana muffins! They’re easy to make if you have about 2 bananas on hand, so much that I’ve asked my family to set aside 2 bananas and NOT eat them, just so we can make these. 

healthy banana zucchini muffins - i crashed the web

Healthyish Banana Zucchini Muffins

Here’s what you need:

  • ½ cup honey
  • ⅓ cup avocado oil
  • 2 eggs
  • 2 large bananas, mashed (mine came out to be a little over 1 cup in volume)
  • 1/2 zucchini, grated – pat with a paper towel to remove excess moisture (Note – I have made these without zucchini and haven’t had to change anything up, they’re still good just no added veggie)
  • ¼ cup almond milk (this is my favorite almond milk; you can use regular milk if you like)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (my kids love cinnamon, but if you’re not a big fan you can omit this or add in less)
  • 1 ¾ cups white whole wheat flour  
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • blueberries, optional

Here’s what you do:

  1. Preheat the oven to 325 degrees Fahrenheit. Prepare your muffin tin – I use silicone reusable baking cups and spray them with non-stick cooking spray.  
  2. In a large bowl, mix honey, avocado oil and eggs.
  3. Add in the mashed bananas, grated zucchini, milk and vanilla extract. Mix well.
  4. On the side, combine the dry ingredients — the cinnamon, flour, salt, baking soda. Add into the wet mixture and mix until just combined. DO NOT overmix!  
  5. Optional — add in blueberries or other add-ins. Suggestions include dried cherries or chocolate chips 🙂 I added in blueberries to a few of the muffins but not all. If you want to have blueberry (or another add-in) throughout, add in about 3/4-1 cup. 
  6. Divide the batter evenly between 12 muffin cups. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into the muffin comes out clean. Mine took about 24 minutes.
  7. Cool muffins and then enjoy! I like to keep 6 out and then freeze 6 so I have individual muffins ready to go whenever. I simply take one out of the freezer and defrost overnight OR in the microwave. 

Nutrition info (I borrowed this from MyFitnessPal – I am not a dietician, just someone who likes to bake and make treats sometimes a little healthier, and I can’t claim 100% accuracy)

banana muffins

Seeking a non-healthy banana muffin? Give these a try instead!

Some questions for you:

  • Do you have a go-to muffin recipe?
  • What’s a healthy-ish recipe you made recently?

Itty Bitty Baby Banana Muffins

Bananas. Love ’em? Hate ’em? I have a love hate relationship with them. Some days I can’t stand the sight or smell of them. But I ALWAYS love banana muffins and bread. Don’t you?

I wanted to bring something with me to Melgar’s wedding for when we ladies were getting ready. We had fruit, veggies, sandwiches, and other food coming, but I thought it may be nice to bring some snacks for us ladies to enjoy while getting ready in the morning. So the first thing that came to mind was mini muffins! I’ve honestly never made mini muffins and was a little nervous they’d come out dry or burnt, but this recipe worked out perfectly. The next time you need to bring an easy breakfast or snack that’s shareable, I HIGHLY recommend you bring these. Oh and if you aren’t looking for mini muffins, then I suggest you try these larger muffins that I’m also a big fan of: Banana Crumb Muffins.

mini banana muffins~i crashed the web

Mini Banana Muffins

Here’s what you need:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large ripe bananas, mashed
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla

Here’s what you do:

  1. Preheat oven to 350 degrees. Line mini muffin tins with mini muffin liners.
  2. Combine flour, baking powder, baking soda, and salt in a small bowl and set aside.
  3. Mix mashed bananas, sugars, egg, butter and vanilla in a large bowl. Add in flour mixture with a spatula, and mix until smooth. Do NOT overmix. I purposely mixed with a spatula and folded the flour mixture in. If you use your stand mixer, mix very briefly – overmixed muffins are tough!
  4. Scoop batter into lined muffin pans and bake mini muffins for 12 to 15 minutes. Muffins are done when lightly browned on top and a toothpick inserted into the muffins comes out clean with no batter.
  5. For fun, I also added a few chocolate and peanut butter chips to the top of a few before baking. Definitely recommend that 🙂

mini banana muffins - i crashed the web

Best Banana Bread Recipe

I’m a creature of habit. Whenever I have old bananas, I make banana muffins. I think B sometimes deliberately leaves 3 bananas to turn brown, just so I’ll make him muffins. I’ve probably made this banana crumb muffin recipe 6 times already this year. Don’t get me wrong – the recipe is a great one, and each muffin (or two) makes for a quick and easy breakfast (and they freeze well!), but  it was time for something new.

So what else to make? After pining over recipes of banana cinnamon cake, banana peanut butter cookies, banana cream pie and more, I ended up with a tried and true recipe — banana bread. Only made one change to this traditional recipe – I sprinkled some peanut butter chips on half the loaf, and saved some batter for two small heart pans.

best banana bread - with peanut butter chips

Old fashioned banana bread

Here’s what you need:

  • 1/2 cup (1 stick) butter (note – my butter was frozen so I nuked mine in the microwave for about 45ish seconds until it was soft)
  • 1 cup sugar
  • 2 eggs, beaten (note – I used 1/2 cup Egg Beaters)
  • 1/2 teaspoon vanilla
  • 3-4 bananas, smooshed
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup peanut butter chips (optional)

Here’s what you do:

  1. Cream together butter and sugar.
  2. Add eggs, vanilla and mashed bananas. Combine with an electric mixer.
  3. Sift together flour, baking soda and salt. Add to creamed mixture.
  4. Spray loaf pan with Pam or other cooking spray. Pour banana batter into greased loaf pan.
  5. Optional – sprinkle peanut butter (or chocolate!) chips on top of uncooked loaf.
  6. Bake at 350 degrees for 60 minutes or until toothpick comes out clean.

AND, since it’s B’s birthday – I also made two small heart-shaped banana bread loafs. Happy Birthday B!

peanut butter banana bread hearts