Banana Zucchini Muffins
Soft, wholesome banana zucchini muffins made with wholemeal flour — perfect for lunchboxes, picky eaters, and baby-led weaning.
Servings: 12 muffins
Calories: 170kcal
Ingredients
- 1 medium banana (approx. 135 grams peeled)
- 2 eggs
- ¾ cup milk
- ¼ cup light olive oil (or butter)
- 1 teaspoon vanilla extract
- 3 Tablespoons maple syrup (or honey)
- 1 medium zucchini (approx. 160g)
- 2 cups wholemeal flour
- 3 teaspoons baking powder
- ¼ cup chocolate chips (¼ -½ cup depending on your preference)
Instructions
- Preheat your oven to 180°C (350°F) and prepare a 12-hole muffin tin by either greasing it well or lining it with muffin cases.
- In a large bowl, mash the banana. Add the eggs, milk, oil, vanilla, and maple syrup. Mix until well combined.
- Peel and grate the zucchini. Over the sink, squeeze out the excess moisture and stir the grated zucchini into the wet mixture.
- Add the wholemeal flour and sprinkle the baking powder on top (no need to sift). Gently mix until just combined — don’t over mix.
- Stir in most of the chocolate chips, reserving a few to sprinkle on top of each muffin.
- Spoon the batter evenly into the muffin tin. Top each muffin with a few of the reserved chocolate chips.
- Bake for 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
Video
Notes
- Use a peeled zucchini to avoid visible green flecks if your child is especially picky.
- Don’t overmix the batter; a lumpy mixture ensures fluffy muffins
- These muffins freeze beautifully. I like to keep a stash in the freezer and toss one into a lunchbox in the morning — it’s ready to eat by snack time.
- Banana: Adds natural sweetness and moisture. Riper bananas yield sweeter muffins. Trust me they can almost be black and this recipe will still be great!
- Zucchini: Peel it if you're catering to picky eaters, but feel free to keep the skin on if green flecks won’t be an issue.
- Milk: Any milk will work, including plant-based alternatives like oat, soy, or almond milk.
- Oil: Use a neutral-flavored oil such as canola or rice bran. Avoid strong-flavored oils like extra virgin olive oil.
- Maple Syrup/Honey: Optional but adds sweetness. Adjust depending on your child’s taste preference.
- Wholemeal Flour: This is almost the same as whole wheat flour in the U.S. It includes all parts of the grain, making the muffins more nourishing and higher in fibre. You can swap it with plain/all-purpose flour or use a 50/50 blend if preferred. For a gluten-free option check out my Gluten Free Chocolate Zucchini Muffin Recipe, they are dairy-free as well!
- Chocolate Chips: Optional but recommended for enticing fussy eaters. You can leave them out or use a chopped dark chocolate bar, carob chips, or a dairy-free chocolate alternative for allergy-friendly versions.
Nutrition
Serving: 1muffin | Calories: 170kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 125mg | Potassium: 207mg | Fiber: 3g | Sugar: 8g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg