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Healthy Hidden Veggie Zucchini Banana Mini Muffins

Healthy Hidden Veggie Zucchini Banana Mini Muffins - featured image
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These mini muffins sneak in zucchini and bananas for a moist, subtly sweet snack that’s perfect for portion control and guilt-free enjoyment.

Ingredients

Scale
  • 1 cup shredded zucchini (about 120 grams), fresh and firm
  • 1 cup mashed very ripe bananas (about 2 medium bananas)
  • 1 cup whole wheat flour (about 120 grams)
  • 1/2 cup all-purpose flour (about 60 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup Greek yogurt (60 ml), or dairy-free coconut yogurt
  • 2 tablespoons honey or maple syrup (optional)
  • 1 teaspoon vanilla extract
  • 1/4 cup olive oil or melted coconut oil (60 ml)
  • Optional add-ins:
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup mini chocolate chips
  • 1 tablespoon ground flaxseed

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 12-cup mini muffin pan or line with silicone liners.
  2. Shred zucchini finely and place in a clean kitchen towel; gently squeeze out excess moisture.
  3. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  4. In a separate bowl, combine mashed bananas, egg, Greek yogurt, honey or maple syrup (if using), vanilla extract, and oil; whisk until smooth.
  5. Fold wet ingredients into dry ingredients gently until just combined. Fold in shredded zucchini and any optional add-ins.
  6. Spoon batter into mini muffin cups, filling each about 3/4 full.
  7. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Remove from oven and let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from shredded zucchini to avoid soggy muffins. Avoid overmixing batter to keep muffins tender. Start checking muffins at 15 minutes to prevent overbaking. Optionally brush tops with melted butter after baking for a softer, shiny finish. Muffins store well at room temperature for 2-3 days or freeze for up to 3 months.

Nutrition

Keywords: healthy muffins, zucchini muffins, banana muffins, hidden veggies, snack recipe, mini muffins, whole wheat, gluten-friendly, dairy-free option

Find it online: https://tablemira.com/healthy-hidden-veggie-zucchini-banana-mini-muffins-easy-12-count-snack-recipe/