Banana Zucchini Wheat Muffins

by Merissa on October 29, 2010

in Recipes

I  wanted to create a way to use both the frozen bananas and the frozen zucchini in my freezer. That combined with the fact that I wanted to make muffins for breakfasts for this week came up with this recipe.

What you need:

  • 2 mashed bananas
  • 1 egg
  • 2 T honey
  • 1 1/2 c. shredded zucchini
  • 1/4 c. light olive oil
  •  1 1/2 t. baking soda
  •  1 t. baking powder
  • pinch of salt
  •  1 1/2 c. wheat flour
  • 1/2 - 1 t. cinnamon(depending on your tastes)
  • 1/4 c. - 1/2 c. chocolate chips
Mix together the banana, egg, zucchini, honey, and oil.
Add in the soda, powder, salt, flour, cinnamon, and chocolate chips.
Drop into a greased muffin pan and bake at 375F for 25-30 minutes or until a toothpick comes out clean.
Find the printable version of this recipe HERE.

Related Posts Plugin for WordPress, Blogger...
Print Friendly
Get even more great articles!
Get my mini ebook, Fast Breakfasts for free!
Keep in touch by signing up for our weekly newsletters and get my mini ebook, Fast Breakfasts for free! It's full of ideas on super quick breakfasts from scratch.

Disclaimer: This post may contain a link to an affiliate. See my disclosure policy for more information.

{ 4 comments… read them below or add one }

1 kimberle October 30, 2010 at 3:45 am

I love your site! It's beautiful!

Kimberle @ Nurturedpath.com

Reply

2 Andrea July 22, 2012 at 8:02 am

I have never cooked with zucchini before. I picked up a few at the store and this is one of the recipes I will be making. I hope the kids will eat them without the complaining. They sound delicious to me. Thank you for sharing.

Reply

3 Andrea August 6, 2012 at 10:55 am

We made these exactly this way one time and the kids loved them. Today we made some without chocolate chips and a batch with blueberries added and they loved them those ways too. Thank you for giving us a way to try zucchini and get a new veg in our diets.

Reply

4 Tammy June 16, 2014 at 11:46 am

I just made these with a couple of minor tweaks to make a bit more healthy version for a high fiber breakfast muffin, love them!

My tweaks included substituting 1 cup blueberries and 1/3 cup walnuts instead of chocolate chips, added 4 tbsp wheat bran for additional fiber, and substituted 1/4 cup applesauce for oil.

Reply

Leave a Comment

Thanks for taking a moment to share your thoughts and your story. I love to hear from you! Please remember this is a supportive and encouraging community. LHL reserves the right to delete any personal attacks, rude or offensive language, or anything not deemed family friendly.

See our Comment Policy for more information.