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Banana zucchini muffins are a perfect nut free snack for school lunches..

Banana Zucchini Muffins

  • Author: Bernadette - Goodie Goodie Lunchbox
  • 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

Scale
  • 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

  1. Preheat your oven to 180c and grease your muffin tin, using liners if you prefer
  2. 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
  3. Grate the zucchini and stir into the mixture
  4. Add the flour and fold in, if the mix seems to dry you can add in some milk
  5. Add the muffins to the tin and bake for 12-15 minutes or until lightly golden and a skewer inserted comes out clean
  6. 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. 
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