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?
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.
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:
- 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.
- In a large bowl, mix honey, avocado oil and eggs.
- Add in the mashed bananas, grated zucchini, milk and vanilla extract. Mix well.
- 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!
- 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.
- 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.
- 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)
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?