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.
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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!
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!
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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 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!
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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
- 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
- Turn oven to 400.
- 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.
- In separate bowl lightly whisk eggs, brown sugar, yogurt, banana and zucchini.
- 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.
- 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.