Healthy Banana Zucchini Muffins (Great For Babies And Toddlers)

POSTED ON

March 17, 2022

These banana zucchini muffins are naturally sweetened with bananas and no added sugar making them the perfect healthy breakfast or snack option for baby led weaning, toddlers, and adult approved for a lower sugar muffin alternative.

Banana Zucchini Muffins

Banana Zucchini Muffins

Muffins are one of my favorite quick and easy snacks or breakfasts to have on hand in our house. They are so easy to grab on the go, and almost everyone (babies/picky toddlers/adults) loves them! As a mom trying to get as many veggies as I can into my family, I love that these banana zucchini muffins are filled with veggies (but you wouldn’t ever know it!)

Banana Zucchini Muffins

What Are Banana Zucchini Muffins?

Banana zucchini muffins are naturally sweetened muffins that are loaded with shredded zucchini. What is so great about zucchini is that it is a pretty neutral tasting vegetable, but still has all the healthy fiber most of us could use more of in our diets. These muffins were purposefully created to be free from all other added sugars, which makes them the ideal muffin to make for baby led weaning or picky toddlers.

You can also easily choose to make them a little sweeter for adults or older kids in your family by just drizzling a little honey or brown sugar on top once the banana zucchini muffins are done baking.

I love keeping a batch of these on hand in the freezer for healthy snacks or breakfast ideas when we are pressed for time or need to eat on the go. While they can store for a few days in an airtight container, they will last for months stored in the freezer.

Banana Zucchini Muffins

Ingredients You Will Need For Banana Zucchini Muffins

We make a version of these baby led weaning/toddler friendly banana zucchini muffins almost every week, and the best part is that I almost always have everything I need on hand!

Here is your shopping list:

  • Zucchini: These muffins are great to make during zucchini season, but you can usually find medium size zucchini year round in the grocery store, which is what I recommend for this recipe.
  • Ripe Bananas: You will want to use very ripe bananas for this recipe as they are much sweeter, and the bananas are the only sweetener we are using!
  • Milk: Feel free to use any milk you use in your home. You can easily use dairy milk or a dairy-free milk like almond or oat milk for this recipe.
  • Eggs: We have a local neighbor who we get all of our eggs from, but feel free to buy any eggs you normally do! If you don’t have eggs you could possibly make these using a flax egg (ground flax seed mixed with water) but I haven’t personally tried that.
  • Tahini: Tahini is such a versatile baking staple and something I always recommend keeping on hand. It is also pretty affordable and loaded with iron, which is great for the high iron needs of babies and toddlers.
  • Chia Seeds: Chia seeds add some healthy omega-3’s to this recipe that are really important for growing babies and toddlers brains, so I love adding this nutritional boost!
  • Gluten Free Oat Flour: Your oat flour doesn’t need to be gluten free if your family isn’t gluten free, but since we are, I personally use gluten free flour. If you don’t have gluten free flour on hand you can always make it by simply pulsing oats in a blender for 30 seconds.
  • Cinnamon: The more cinnamon the better! And if you are baking with little hands around you, shaking the cinnamon into the batter is a fun step for toddlers to do!
  • Vanilla: If you don’t have vanilla you don’t need to include it in the recipe, but I think it adds a really nice flavor.
  • Baking Powder & Baking Soda: These banana zucchini muffins rise really well, which is in part thanks to the baking powder and baking soda.
Zucchini Banana Muffins
Zucchini Banana Muffins

Tips For Making The Best Banana Zucchini Muffins

Don’t Under-bake

  • If you notice that your muffins are coming out a little gummy you probably need to bake them longer. Zucchini’s hold A LOT of water, which is why these muffins need to be baked for ~45 minutes.

Add Additional Sweetener To Your Taste

  • If you would like a sweeter muffin you can sprinkle some brown sugar or honey on top after they come out of the oven, or you could add a few tablespoons of honey or brown sugar to the recipe.

Grease Muffin Liners/Tin Well

  • These muffins will stick to paper liners or an un-greased muffin tin so make sure to spray your muffin liners if using them, or grease your metal tin very well before adding the muffin batter.
Banana Zucchini Muffins
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Zucchini Banana Muffins

Banana Zucchini Muffins

  • Author: Megan Faletra
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: 1215 muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Description

These banana zucchini muffins are naturally sweetened with no added sugar making them the perfect healthy breakfast or snack option for baby led weaning and picky toddlers.


Ingredients

Units Scale
  • 3 cup zucchini shredded (4 medium zucchinis)
  • 3 ripe bananas
  • 1/4 cup milk
  • 2 eggs
  • 1/4 tahini
  • 2 tb Chia seeds
  • 2 c Oat flour
  • 1 tsp cinnamon
  • 1 tsp Vanilla
  • 2 tsp Baking powder
  • 1 tsp Baking soda

Instructions

  • Preheat oven to 350 degrees F and grease a large muffin tray
  • Wash and shred zucchini using a cheese grater into a bowl
  • Once the zucchini is shredded place in a cheese cloth or towel and ring the zucchini out, removing any excess liquid you can.
  • Place the shredded zucchini in a large bowl and add 3 ripe mashed bananas, 1/4 cup milk, 2 eggs, vanilla, and 1/4 cup tahini.
  • Mix all wet ingredients until well combined
  • Next add chia seeds, oat flour, cinnamon, baking powder, and baking soda
  • Mix again with a fork or spatula until well combined.
  • At this point if you feel your batter is too wet you could add a little more oat flour, or a few tablespoons of maple syrup for a sweeter muffin.
  • Scoop into well greased muffin tins, and bake for 40-45 minutes.
  • Remove from oven and allow to cool completely before serving

Notes

  • If you notice that your muffins are coming out a little gummy you probably need to bake them longer. Zucchini’s hold A LOT of water, which is why these muffins need to be baked for ~45 minutes.
  • If you would like a sweeter muffin you can sprinkle some brown sugar or honey on top after they come out of the oven, or you could add a few tablespoons of honey or brown sugar to the recipe.
  • These muffins will stick to paper liners or an un-greased muffin tin so make sure to spray your muffin liners if using them, or grease your metal tin very well before adding the muffin batter.

Keywords: zucchini banana muffins, baby led weaning muffins, banana zucchini muffins

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Meet Meg
Mom to a happy baby girl, and registered dietitian specializing in prenatal, postpartum, and infant wellness. My passion for supporting moms and babies began more than a decade ago, but nothing made me more committed to helping moms and babies thrive than going through my own pregnancy and postpartum journey.

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