So before I get to the Banana Zucchini Muffins talk I am going to tell you a bit about what’s been happening here!
Last weekend hubby and I headed out for a weekend away without the kids. We went to Maleny which is in the Sunshine Coast Hinterland. It is a truly beautiful spot. We stayed in a cabin that overlooked rolling farmlands and native bush. The sounds of the birds waking up in the morning was incredible. But these cabins weren’t rustic, they were decorated to perfection and so cosy with a gas fire and huge spa. And a super king bed for relaxation perfection. We crammed in so much to make the most of our weekend away! We hiked up to Kondalilla Falls, frequented a few bars, cafes and restaurants and one day we went out for a great lunch to a winery that had incredible views to the coast.
This week it has been party central here with the twins turning three during the week. They have been so excited for their birthday this year. It was been so sweet to watch. Today is their birthday party. Mr 3 has requested a dinosaur cake and Miss 3 a unicorn cake. But thankfully I finished baking and decorating them yesterday so I am sort of hoping today won’t be a rush! Is that too much to ask?!
Anyway onto the muffins! So this recipe for Banana Zucchini Muffins is actually a recipe that I developed last year but I sort of forgot about them until recently. And you will be very happy I remembered! Deliciously sweet but with only 1/3 cup of added sugar (in this case honey), these Banana Zucchini Muffins are easy to make and taste so good.
If you have been following me for a while you may have noticed I love making muffins. I have quite a few recipes on my blog – like these Carrot Cake Muffins sweetened only with fruit or these dairy free Pumpkin Coconut Muffins. Muffins are fantastic for lunchboxes as they are made in convenient lunchbox sized portions. Not only that, they are so easy to make in bulk and freeze for later. So you can be sure I will always, ALWAYS, have muffins in my freezer for quick and easy lunches. I also love that they can be savoury too and replace a sandwich in the lunchbox. These Cheese and Vegetable Lunchbox Muffins and these Roasted Pumpkin and Feta Muffins are fantastic in school lunches!
Tips for making muffins
Do you make muffins a lot? They are really quite easy! Here are a few tips and tricks to make sure your muffins are greeted with sighs of yumminess:
- Probably the most important tip for baking muffins is to make sure you do not overwork the mixture. If you do you will find your delicious muffins will be quite dense. To keep your muffins light and airy mix all ingredients except for the flour together. When this mix is well combined then fold through the flour gently until only just combined
- Grease your muffin tray well to avoid the mixture sticking.
- I prefer stainless steel or aluminium muffin trays as I like the texture of the crust as opposed to silicone trays.
- Cool muffins in the tin after baking for around 5-10 minutes before turning out onto a wire baking rack.
- Muffins are best fresh so as I make these in bulk with the intention for freezing for school lunches, then I freeze as soon as they have cooled to room temperature.
Love zucchini? Try this delicious Zucchini Pea and Ricotta Slice, or these Double Chocolate Chip Muffins with Zucchini.
Banana Zucchini Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Baking
Description
These delicious Banana Zucchini Muffins are a great way to get some extra nutrition into lunchbox baking. Light and quick to come together, these are freezer friendly and make fantastic snacks.
Ingredients
- 1 overripe banana
- 1 egg
- 1/2 cup greek yogurt
- 1/3 cup honey
- 1/2 cup low flavoured extra virgin olive oil
- 1 tbsp vanilla bean paste
- 1 small zucchini (around 100g)
- 2 cups self raising flour
Instructions
- Preheat your oven to 180c and grease your muffin tin, using liners if you prefer
- In a large mixing bowl, mash the banana and add in the egg, honey, yogurt, olive oil and vanilla bean paste and whisk until smooth
- Grate the zucchini and stir into the mixture
- Add the flour and fold in, if the mix seems to dry you can add in some milk
- Add the muffins to the tin and bake for 12-15 minutes or until lightly golden and a skewer inserted comes out clean
- Cool slightly in the tin before transferring onto a wire baking rack.
Notes
- You do not need to squeeze out the excess juice from the zucchini as this will help keep the muffins moist.
- To make this recipe baby led feeding friendly you could omit the honey and add an additional mashed banana. Remember no honey for children under one.
I hope you enjoy these Banana Zucchini Muffins, and I hope these tips for making muffins have been helpful. Remember if you make my recipes I would love to see your baking, pop over and visit me on Instagram or Facebook and post your pics so I can see!
Happy baking,
Bernadette x
Where do i get vannilla bean paste
Normally in the baking aisle at your supermarket, you could use vanilla extract if you cannot get vanilla bean paste. Bernadette x
These were so yum! I may have snuck some dark choc chips in too! I’m not a very good cook and my daughter can normally easily sniff out when I try to make treats ‘healthier’ but she loved these! I made sure I finely grated the zucchini so it was less detectable. And I secretly smiled to myself knowing she was eating a vegetable with her treat 😏
I am so happy to hear that they were enjoyed, and I love your addition of chocolate chips! Thanks for baking, Bernadette x