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Healthy Zucchini Muffins

The other day I decided to make some delicious and healthy zucchini muffins for my toddler! I wanted something healthy-ish and that I would feel good about feeding to him and all my kids so I knew a muffin recipe would be perfect!

My kids love to snack on muffins! I may or may not tell my children they are cupcakes.

Don’t judge me, Karen.

Breakfast Muffins with Zucchini and Banana

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So I checked out my pinterest boards to see if I had any recipes that would fit the bill. And I found one that was close, but not quite what I had in my refrigerator.

So I made a few changes and came up with my own kid friendly and healthy zucchini muffins. 

My toddler loves bananas so I knew I needed to include that flavor and, of course, zucchini for an extra dose of veggies! Kids (and grownups!) need to sneak in all the extra veggies we can.

You also get a healthy dose of high quality fats thanks to the crunch of walnuts! Although if you’re avoiding tree nuts or don’t have walnuts on hand or are worried about little-little choking it is easy-peasy to just leave them out!

You can totally make these muffins your own!

Muffins for breakfast!

Healthy Zucchini Muffins Q+A

Some questions I get about these making these muffins…

Should I peel zucchini for muffins?

Nah, girl. You don’t need to do that. Just chop in about 1-2 inch chunks and then blend in a food processor to get shredded zucchini! I love the specks of green in these muffins!

RELATED: HEALTHY MORNING GLORY MUFFINS

Can I freeze zucchini muffins?

I froze some of the muffins and they were wonderful frozen! Make sure they are fully cooled before freezing and you squeeze out as much air as possible when you package them in a freezer bag.

I like to actually do a single wrap of plastic wrap and then place in a freezer bag for added protection from freezer burn!

Defrost them by setting on the counter for a couple of hours. You can also defrost in the microwave, if desired.

How long do zucchini muffins last? How should I store them?

Zucchini muffins should last a couple days unrefrigerated on the counter. Store in a plastic bag (I like these reusable bags) or sealed container (I love these for stackable food storage!). You can also store in a sealed container or plastic bag in the fridge for up to a week.

Zucchini Banana Muffins

Zucchini muffins are a delicious, healthy start to the day for your toddler or little one! And these healthy little muffins were also great for a quick afternoon snack that wasn’t too messy either!

RELATED: PEANUT BUTTER ENERGY BALLS

I love that they pack a healthy punch of fruits, veggies, healthy fats, and whole grains!

PLUS they use up the excessive zucchini that summer gardens seem to have this time of year!

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Do you hide fruits and veggies in your kids foods? What’s your favorite type of muffin? 

Like this easy zucchini muffin recipe? Save it for later by pinning it on Pinterest!

Here’s the pin >>>>  Zucchini Muffins

Easy and healthy zucchini muffins

Zucchini Muffins

Zucchini Muffins

Yield: 17 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These healthy zucchini muffins are great for kids and toddlers and pack a healthy punch of fruits, veggies and whole grains!

Ingredients

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/4 cup ground flaxseed
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded zucchini
  • 2 smashed bananas
  • 1/2 cup chopped walnuts, optional

Instructions

  1. Turn oven to 400.
  2. In large mixing bowl stir whole wheat flour, white flour, baking soda, baking powder, salt, cinnamon and flax (add nuts too, if desired). Create a small well in the center of the dry ingredients.
  3. In separate bowl lightly whisk eggs, brown sugar, yogurt, banana and zucchini.
  4. Pour wet ingredients into the dry ingredient “well”. Gently fold went and dry ingredients together until blended using 12-15 strokes; batter will still be lumpy.
  5. Fill muffin cups 2/3 full in greased or lined muffin pan. Bake immediately for 20-25 minutes or until tops are golden. Makes 17 muffins.
Nutrition Information:
Yield: 17 Serving Size: 1 muffin
Amount Per Serving: Calories: 134Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 271mgCarbohydrates: 21gFiber: 2gSugar: 8gProtein: 4g

All recipe nutrition information is approximate.

 

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53 Comments

  1. These look delicious. I will def be trying them out. I even think my kids would love them.

  2. Yum! Zucchini bread and muffins are one of my favorites in the summer with squash from our garden. I should really buy some since I have been craving it lately and don’t have any in the freezer.

    1. Yes! I used the last of my frozen zucchini from summer to make these, but picked up some zucchini at the grocery store because it is so versatile!

    1. My pediatrician told me it is 100% natural for Layla to want ALL THE CARBS! Something about the way they’re growing wants the quick turnover of carbs or something like that! 🙂 Now what is mama’s problem for wanting all the carbs too! 😉

    1. I would pack into the measuring cup, press down and pour off anything you can, but the moisture isn’t as big of a deal if it is fresh.

    1. Yeah! I think they would be so good in these! Soon though! Although how scary is it to give your kid a high-allergen food for the first time? You just give it to them and hope their throat doesn’t close up?! Obviously I’m a nervous first time mama! 🙂

    1. Me too! All the muffins! And yes it is a great way to hide the green veggies from your kiddos! And then tell them afterward how much they like zucchini! 😀

  3. Hi Sarah, nice to meet you 🙂 Thanks so much for linking up with us, I hope you will again in the future. These sound lovely, nice and healthy to get your day started off the right way!

    1. Hey Tina! I don’t often create meatless recipes, but I’m glad this one sort of landed in the category on accident. 🙂 I’m Kate, by the way.

    1. The catch 22 of baking. 😛 I did freeze a half dozen which helped slow us down some, but yeah, it’s hard to have self control with homemade carbs laying around!

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    1. You know, Jill, since I’m not GF and have really (besides box mixes when my sis is in town) never baked GF I have no clue! If you do end up making them I’d love if you’d let me know how it went!

  4. Muffins look delicious..What can I use instead of 1/4 cup flax, also u used regular light or dark brown sugar?

    1. You could omit the flax if you don’t have it or use 1 T chia seeds for added omega 3 benefits similar to flax. I used light brown sugar and I have also made this using white sugar.

  5. You nailed it! I love all the sneak-ins in this recipe, and it looks delicious. I keep trying to sneak in more veggies a la smoothies, to the kids, but they never end up drinking it all. LAME. But, with a muffin? It would be so easy. Thanks for the inspiration and recipe. So excited.

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