Remember a couple weeks ago when I posted on Facebook and Instagram that I had a bunch of bananas turning brown and I needed your help deciding which recipe to create? Well the winning vote was zucchini banana muffins. The 3 ingredient instant fix cookie was a close second. So I decided to make both recipes.
I’m sharing the healthy, gluten-free, grain-free, dairy-free, and refined sugar-free zucchini banana muffins this week; but no worries, the 3 ingredient instant fix cookie will be coming your way in a couple weeks.
I must say I’m pretty proud of how both recipes turned out! These muffins are so moist and the perfect on-the-go breakfast. Not to mention a delicious and healthy way to satisfy that 3pm carb craving. As for the instant fix cookie, well let’s just say I didn’t end up making too many cookies because I mostly ate the dough — best egg-free cookie dough ever!
Muffins are one of my favorite baked goods to have on hand. In fact if the muffin man had a daughter, I would be her. You know how I always have a gallon bag of balls in my freeze for snacking. Similarly, I always have a large glass tupperware filled with muffins in my fridge for on-the-go breakfasts and well, more snacking.
I bake them often and in many varieties, my favorites include: sweet summertime Blueberry Egg and Oat Muffins, savory sweet potato, Brussel sprout and turkey sausage egg muffins, kid-approved Banana Chia Oat Muffins, and now these scrumptious zucchini banana muffins.
So I realize zucchini’s aren’t really in season {at least here in MN}, but I’m all about sneaking in veggies whenever I can and spiralized zucchini fit well here. Besides, come August anyone with a garden will be giving zucchini’s away by the handfuls so this is a great recipe to pull out later this summer too.
Made with ripe bananas, coconut flour, zucchini, eggs, coconut oil, walnuts, and a little honey and cinnamon these muffins cover all the healthy bases — fruits, veggies, complex carbs, protein, and healthy fats. It’s the zucchini, banana and coconut oil that make them so moist and delicious.
ps – get all the details on how to spiralize zucchini here, from the inspiralized guru ali. and if you don’t have a spiralizer you can simply use a peeler or thinly julienne the zucchini.
Want to make these already delicious zucchini banana muffins even more delicious? Top them with a little nut butter and/or raw honey. Yum!
Make a dozen or two and store leftovers in an air-tight, glass container in the fridge for up to one week, or freeze them. That is if you have leftovers. My husband and I had no problem devouring a dozen of these muffins in less than 3 days.
They just fly out of the fridge as they are the perfect quick and easy, grab-n-go snack. And as family friendly as it gets, kids love them!
Lyndsi, I look forward to making these muffins but can you give an approximate amount of shredded zucchini as a medium one is at least 10 cups around here. Thank you in advance.
Hi Mary! So glad you found my blog! These muffins are so yummy. I would recommend 1 1/2 – 2 cups shredded/spiralized zucchini! Enjoy!
Lindsey I just made these this morning and they’re almost all gone!! So delicious – and little brother approved too!
Britney! So glad you loved the Zucchini Banana Muffins as much as me. I actually just came home from California only to find a bunch of brown bananas in my fruit basket and I think I’m going to make another batch this week!
Yum! These sound delicious! I’m such a fan of zucchini and I love adding it into everything! Can’t wait to try these!
They are so good! I wish I had more as they only lasted 3 days around our house! They’ll be great for summer when zucchini’s are in season too!