Total Time
50mins
Prep 20 mins
Cook 30 mins

These moist, filling muffins are a perfect addition to kids lunches. With oatmeal, banana zucchini they are nutritious and delicious!

Ingredients Nutrition

Directions

  1. Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).
  2. Add Sugar and eggs.
  3. Mix in melted butter.
  4. In separate bowl combine dry ingredients.
  5. Add dry to wet and mix until incorporated.
  6. Fill buttered and floured muffin cups 3/4 full.
  7. Bake in 350 oven 20-30 minutes or until toothpick comes clean.
  8. Let rest for 2 minutes.
  9. Remove from pan to cooling racks.
Most Helpful

Very good! I used about 1 1/2 cups of zucchini, and 2 bananas. I also cut the butter down to 1/4 cup. Very moist and just the right amount of sweetness. I just used Pam in the muffin tray, and they released pretty well.
Next time I think I'll try replacing the banana with pumpkin!
Oh, I also got a yield of 12 large muffins out of this recipe.

5 5

These were really great! I used whole wheat pastry flour and coconut oil instead of butter. They were perfect and I felt satisfied that my kids had a healthy breakfast treat. Thanks for sharing!

5 5

I saw the recipe that was a version of this one, called zucchini banana muffins. Went with this one because I felt like the instructions were a little clearer about matching the quantities of banana and zucchini. I had only two bananas for 1 cup of banana and the zucchini I had came to 1 1/2 cup shredded so that is what I used. i then used 2 T. canola oil and 1/2 cup of applesauce instead of butter. And I added 1 t cinnamon and 1/2 cup of chocolate chips because my son adores banana chocolate chip muffins. I left mine a little larger and got a dozen muffins and they are all gone, save one, a scant 5 hours later. So that is an excellent review. Nice moist texture. Excellent taste and I like oatmeal in baked goods. Used old-fashioned oatmeal and worked fine. I believe I will make this again.