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Zucchini Muffins

These healthy zucchini muffins are great for kids and toddlers and pack a healthy punch of fruits, veggies and whole grains!
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Servings: 17 muffins
Calories: 124kcal


  • 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.