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Home » Recipes » Breakfast » Muffins » Hearty Whole Wheat Banana Zucchini Muffins

Hearty Whole Wheat Banana Zucchini Muffins

By Taesha Butler January 3, 2022 (Updated February 16, 2023) 53 Comments

Servings10 muffins
Prep Time10 mins
Cook Time22 mins
Jump to Recipe
5 from 16 votes

You’ll love these easy, one-bowl banana zucchini muffins! They’re lightly spiced with cinnamon, made with whole wheat flour, oats, grated zucchini, mashed banana and optional walnuts and chocolate chips. Baked up in 22 minutes, they’re a great healthy breakfast muffin, or a wholesome mid-day snack.

A zucchini banana muffin on a plate. The rest of the batch is blurred in the background.

Healthy Zucchini Banana Muffins

Kinda no surprise to my regular readers, but muffins are one of my favorite baked goods to have on hand. They are great for a lazy weekend breakfast. Or perfect for grabbing as you run out the door after hitting the snooze button one too many times on a Monday morning.

Plus, veggie-loaded muffins are fun in lunch boxes as a sandwich alternative, or as a quick snack between errands. Muffins are great and I bake them often and in many variations. 

Zucchinis are one of my top vegetables to keep on hand for easy veggie-loading. I literally always have one in my fridge for tossing into pasta dishes, oatmeal, or (you guessed it) muffins! The zucchini almost melts into these healthy breakfast muffins. And combination of zucchini + banana + cinnamon will have you LOVING eating your veggies for breakfast.

Mixed in one bowl and perfect for stocking your fridge and freezer with (hello meal prep!), these healthy muffins are the perfect breakfast to make for your family. Made with whole grains and naturally sweetened with bananas and a little maple syrup or honey, they are done (start to finish) in 30 minutes.

The Veggie Loaded Roadmap

Find the recipes + tips to help you eat more veggies with my free ebook.

 
Grated zucchini in the middle of a paper towel.
A hand pressing down on grated zucchini wrapped in paper towels.

Frequently Asked Questions

Do you need to peel zucchini for muffins?

The skin of the zucchini is thin, tender, and totally edible. So, peeling is optional and a step I often skip to save time. However, if you have a selective eater in the house that doesn’t love a little green in their banana muffins, peeling your zucchini will make it invisible in this recipe.

How do you squeeze zucchini dry?

  1. First, grate the zucchini.
  2. Then place it in the middle of a paper towel or a clean dish towel.
  3. Wrap up the zucchini in the towel and press down to draw out the water.
  4. Flip it and press down again. At this point, it should be good to go into the batter for these healthy breakfast muffins.

Tips for baking with whole wheat flour.

First, it is important to know that whole wheat flour is a much “thirstier” flour than AP flour. Meaning, it absorbs more liquid. If you are replacing APF with whole wheat flour in a recipe, know that your baked good might be a bit dryer or that you will need to add a touch more liquid to get the right consistency.

Whole wheat flour is much denser than APF as well. Because of this, it is VERY important NOT to over mix the batter for these banana muffins. Mixing activates the gluten in the flour. The more mixing you do, the denser these healthy zucchini banana muffins will be. For the fluffiest muffins, be sure to mix until JUST combined.

The wet ingredients for banana zucchini muffins in a bowl with a whisk. A hand is holding the bowl.
The wet ingredients for banana zucchini muffins whisked together in a bowl. Whole wheat flour and oats are on top. A wooden spoon is waiting to stir them in and a hand is holding the bowl.


Substitute for whole wheat flour in baking.

I find using cup-for-cup gluten free flour blends work perfectly as a replacement for whole wheat flour in most baking recipes! Plus, if you need these zucchini muffins to be gluten free…it is the perfect swap!

You can also swap out the whole wheat flour with APF, just know that the muffins might be a little extra moist and they also won’t be made with whole grains.

If you are low on whole wheat flour, you can make “white whole wheat flour” by combining half whole wheat flour + half APF.

While I haven’t tried it in this banana muffin recipe, you can sometimes replace whole wheat flour in baked goods with almond meal. This makes a Paleo + gluten free muffin as well.

The batter for banana zucchini muffins in a bowl with the grated zucchini, chopped walnuts, and chocolate chips on top before being stirred in.
The finished batter for banana zucchini muffins in a bowl with a wooden spoon.

How to store these banana muffins

I highly suggest storing these banana zucchini muffins in an airtight container in your refrigerator. Because they are so moist, storing them in the refrigerator will keep them fresher longer and prevent molding.

Or, you can freeze these muffins. They freeze really well, so they are great for stocking up your freezer. I like to store them in a large freezer bag or freezer-safe large container.

To defrost, I like to take them out of the freezer and leave them on the counter to thaw overnight. Or if you want one NOW, you can warm a muffin in the microwave for about 20-30 seconds.

Baked banana zucchini muffins in a muffin tin.

Suggested adaptations

  • Make them gluten free by using a cup-for-cup flour blend (I like this one) in place of the whole wheat flour and make sure that the oats you are using are certified gluten free.
  • Reduce the sweetener in these muffins to 1/4 cup. The bananas offer up a lot of sweetness on their own, so you might find you don’t need as much maple syrup or honey, depending on your taste preference.
  • Make them dairy-free by using your favorite plant based milk.
  • Replace the banana with applesauce. If you don’t have bananas on hand or just prefer applesauce, they can be swapped in this muffin recipe.
  • Omit the chocolate chips. Or replace them with raisins!
  • Skip the walnuts for a nut-free option.
  • Make these banana zucchini muffins egg free by using flax eggs.

Tips and tricks

  • Let muffins cool for at least 15 minutes. Muffins (and all baked goods) continue to bake even after they are removed from the oven and will firm up as they sit. Let the muffins sit in the muffin tin for 5 minutes before transferring them to the cooling rack. And then let them cool there for another 10 minutes before enjoying. TIP: If you are not using liners when baking your muffins, let them cool the full 15 minutes in the muffin tin….otherwise they might stick or fall apart.
  • Use parchment paper muffin liners. I love this brand and find they are the best for easy peeling muffin liners. Another great (no waste) option is silicone muffin liners. Also a little oil in the muffin tin compartment works great for preventing these healthy zucchini muffins from sticking.
  • Make sure the bananas are ripe. For best results in baked goods, bananas should be brown and spotty. As bananas ripen they get sweeter and softer. Ripe muffins also add moisture to these banana muffins. Using bananas that are green or just barely ripe in this recipe may lead to dry, less sweet muffins.
  • Don’t over mix your batter! Mixing activates the gluten in the flour and can make for a really heavy, dense muffin. So mix your muffin batter until JUST combined. That is the key to fluffy muffins!
A hand holding a sliced banana zucchini muffin. The other half is on a plate and there is a blurred muffin in the background.

Other veggie-loaded muffin recipes you will love

  • Healthy Chocolate Muffins (with veggies!)
  • Oatmeal Green Smoothie Muffins
  • Chocolate Chip Zucchini Muffins
  • Healthy Zucchini Lemon Muffins
  • Wholesome & Fluffy Banana Carrot Muffins
  • Healthy Lunch Box Muffins
  • Healthy Morning Glory Muffins

Did you try these banana zucchini muffins and now you’re hungry for more? 

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Banana zucchini muffins in a tray with a white napkin. There are plates with forks next to them and a small bowl with chopped walnuts.
Print Recipe
5 from 16 votes

Hearty Whole Wheat Banana Zucchini Muffins

You’ll love these easy, one-bowl banana zucchini muffins! They're lightly spiced with cinnamon, made with whole wheat flour, rolled oats, grated zucchini, mashed banana and optional walnuts and chocolate chips. Baked up in 22 minutes, they’re a great healthy breakfast muffin, or a wholesome mid-day snack.
Prep Time10 mins
Cook Time22 mins
Course: Breakfast, Snack
Cuisine: American
Diet: Vegetarian
Keyword: banana, whole wheat flour
Servings: 10 muffins
Calories: 226kcal
Author: Taesha Butler

Ingredients 

  • 1 cup mashed very ripe bananas
  • 1 cup grated zucchini
  • ¼ cup avocado oil or olive oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ⅓ cup honey or maple syrup
  • ¼ cup milk of choice
  • 1 ¼ cups whole wheat flour  or sub cup-for-cup gluten free flour blend
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ teaspoons ground cinnamon
  • ¼ cup chopped walnuts optional
  • ¼ cup chocolate chips

Instructions 

  • Preheat oven to 350℉ and line a muffin tin with liners or grease with a little extra oil.
  • Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside. 
  • Place very ripe bananas in a medium bowl and mash until smooth.
  • Add oil, eggs, vanilla extract, honey/maple syrup, and milk to the bowl with the banana. Mix.
  • Add flour, oats, baking powder, baking soda, salt, and cinnamon to the bowl with the wet ingredients. Mix until just combined. DO NOT over mix or your muffins might lose their lovely fluffiness.
  • Add zucchini, walnuts, and chocolate chips and fold them in, again being careful to not over mix.
  • Portion batter into prepared muffin tin. Top with more walnuts and chocolate chips, if desired.
  • Bake for 22-24 minutes, or until muffins are golden on top and a toothpick inserted into the middle of one muffin comes out clean. Allow them to cool in pan for 15 minutes before enjoying.
  • Once cooled completely, store in fridge for 4-5 days or in freezer for up to a month.

Notes

Recipe updated 12/5/2022
Original recipe for those who loved it…
    • 1 cup grated zucchini
    • 1 cup mashed banana
    • 1/4 cup honey or maple syrup
    • 1/2 cup milk
    • 2 large eggs
    • 1/2 Tablespoon vanilla extract
    • 2 Tablespoons oil
    • 2 cups whole wheat flour
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon nutmeg
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
Instructions 
    • Preheat oven to 350℉ and line a muffin tin with liners or grease with a little extra oil.
    • Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside. 
    • In a large bowl, combine oil, eggs, vanilla extract, mashed banana, honey/maple syrup, and milk. Mix.
    • Add remaining ingredients except zucchini to the bowl. Mix until JUST combined. The secret to fluffy muffins is to not over mix. The batter will be thicker than muffin recipes made with APF, but it should still be easily scoopable.
    • Add drained zucchini to the batter. Fold it in.
    • Portion batter into prepared muffin time and top with extra banana slices if desired.
    • Bake for 20-22 minutes, or until muffins are golden on top and a toothpick inserted into the middle of one muffin comes out clean. Allow them to cool in pan for 5 minutes before enjoying.
    • Once cool completely, store in fridge for 4-5 days or in freezer for up to a month.

Nutrition

Serving: 1muffin | Calories: 226kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 233mg | Potassium: 211mg | Fiber: 3g | Sugar: 15g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Meal Prep, Muffins, Vegetarian Tagged With: zucchini

Previous Post: « Turkey Sweet Potato Shepherd’s Pie
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Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Gabi

    July 9, 2020 at 5:12 pm

    Hello! Can I replace the whole wheat flour with coconut or almond? Sounds delish, can’t wait to try them!

    Reply
    • Taesha

      July 10, 2020 at 3:16 pm

      You might be able to do it with almond flour but I haven’t tried so I can’t say for sure how the end result will be. Coconut flour is a very “thirsty” flour and soaks up a lot more moisture vs other flours. I don’t typically suggest subbing in coconut flour in a recipe, but rather use a recipe that is created for coconut flour!

      Reply
  2. Bonnie

    July 29, 2020 at 8:23 pm

    5 stars
    I love when you put out a recipe that doesn’t require me to run to the store. I had a giant zucchini that needed to be used up and sad looking bananas. Made these up with my son and we both loved them. Delicious!

    Reply
    • Taesha

      July 29, 2020 at 8:24 pm

      Yay! I am so glad! And I feel the same way. I feel like the warm weather has brought on all the zucchini and quick-to-ripen bananas!

      Reply
  3. Chiharu

    July 30, 2020 at 12:47 am

    Hi! Can I use half chickpea flour and whole wheat?? Or all chickpea?

    Reply
    • Taesha

      July 30, 2020 at 2:14 am

      I haven’t tried it with chickpea flour. If you try it, please let us know how it goes!

      Reply
  4. Jenna

    August 4, 2020 at 7:12 am

    5 stars

    Reply
  5. Holly

    August 6, 2020 at 2:22 am

    5 stars
    These muffins disappeared in 2 days. I used summer squash because it’s what I had and a mini muffin tray because it’s what was clean, and it worked great!

    Reply
    • Taesha

      August 6, 2020 at 2:19 pm

      Summer squash is an awesome sub for zucchini in just about every recipe I’ve tried it in! So glad they were a hit!

      Reply
  6. Rachael Dixon

    August 6, 2020 at 6:41 am

    5 stars
    Made these with my toddler, we all love them! Will definitely be making these a regular bake!

    Reply
    • Taesha

      August 6, 2020 at 2:18 pm

      I am so glad they were a success! Rave reviews from toddlers is probably my favorite thing ever!

      Reply
      • Nikia

        November 6, 2021 at 11:34 pm

        5 stars
        So moist and delicious; just sweet enough and I don’t feel guilty eating such a yummy treat. My son loves them too! This recipe will definitely go into the rotation!

        Reply
        • Taesha Butler

          November 8, 2021 at 4:14 pm

          I’m so glad you love them as much as we do!

          Reply
  7. Sara

    November 9, 2020 at 5:47 am

    They taste delicious! However, they turned out dense and somewhat gummy, which I’m sure is user error because your recipes always turn out fabulous for me. I used boxed coconut milk, coconut oil, and bananas that were barely yellow—could that have impacted the density? I followed everything else exactly.

    Reply
    • Taesha

      November 9, 2020 at 4:58 pm

      Hi Sara! I am so glad that you find so many of recipes to be a success! Let’s see if I can help your troubleshoot this one!

      The bananas could have been the issue. I suggest ripe bananas (meaning all yellow and and with some brown spots) and is sounds like yours were just starting to ripen up. They are very dense at that point and likely didn’t offer enough moisture for these.

      Boxed coconut milk also could have done something, depending on the ingredients. Some of them have thickeners or other ingredients that might change the chemistry of this muffin batter. I usually use canned coconut milk.

      Reply
  8. Dipti

    January 27, 2021 at 8:33 pm

    5 stars
    These muffins are super hit.My 2 year old just loved them.I made them with flax egg and they came out so well.Thank you for sharing the recipes,love them.They are always a success

    Reply
  9. Taesha

    March 11, 2021 at 5:57 pm

    Yes, that should work okay.

    I would add an extra 1/2 cup of flour, though. AP absorbs less moisture than whole wheat flour

    Reply
    • Taesha Butler

      September 5, 2022 at 8:27 am

      As other readers have tried adding more APF with no success, I would say this recipe is best made with whole wheat flour.

      Reply
  10. Courtney

    April 6, 2021 at 2:51 pm

    If using whole wheat pastry flour (all I have at the moment), would you still recommend the 2 cups, or adding a little more? Also, what cook time do you think for mini muffins? PS, your recipes are absolutely amazing!!

    Reply
    • Taesha

      April 6, 2021 at 4:42 pm

      Hi Courtney! So, I haven’t worked with pastry flour a ton, but from my experience and from a quick search on Google, it seems like you can do an even swap with the flour. If you do the swap and the batter looks thinner than the picture shown in the post, I’d add 1/4 cup more. I feel like pastry flour can get gummy easily if overmixed, so just be aware to stir until everything is combined and stop there.

      As for mini muffins, I’d start by baking them for 11 minutes. If they are not done in the middle, add 2 more minutes!

      And I am SO glad you enjoy my recipes! Hearing from my readers that they are helpful always makes my day!

      Reply
  11. Taesha E.

    August 3, 2021 at 10:38 am

    5 stars
    Can’t wait to try these as I have some zucchini begging to be used. Gonna search the site to see what else I can do with them.

    Reply
    • Taesha Butler

      August 3, 2021 at 1:11 pm

      Well hey there, name twin! There are lots of zucchini-loaded recipes on the site! This one is a personal and reader favorite
      https://thenaturalnurturer.com/zucchini-blueberry-baked-oatmeal/

      Reply
  12. Catherine

    August 9, 2021 at 2:17 am

    5 stars
    These were warm Out of the oven so everyone had one for dessert tonight. Mine were a little flat, slightly dense, but I think it’s because I didn’t fill the muffin tin enough. Taste was still there, and the shock when my three littles learned this tasty new treat had zucchini in it…I couldn’t help but laugh!

    Reply
    • Taesha Butler

      August 9, 2021 at 11:28 am

      Oh I love that! Surprise, look how delicious zucchini-loaded foods can be!
      Also, is there a chance you over mixed the batter? I find these muffins (and many others) come out denser when I over mix them. Otherwise, they are nice and light!

      Either way, so glad they were a success in your house!

      Reply
  13. Taesha Butler

    January 21, 2022 at 10:02 pm

    Hmmmm. It should be more of a batter than a dough. You can see the process pictures in the post for reference. Other than the extra liquid added to thin it out, were there other changes made to the recipe? Also, is it possible you over mixed it? Over-mixing activates the gluten in the flour and can result in a very doughy texture and gummy muffin.

    Reply
  14. Taesha Butler

    January 22, 2022 at 5:07 pm

    Hi again! I hadn’t made this recipe in a while, so I decided to make it again this morning just to make sure there wasn’t an ingredient or step missing from recent updates. The batter and muffins came out EXACTLY as I remember. But, I had a few thoughts for you besides what I mentioned in my last comment.
    1) how ripe were your bananas? Greenish or just ripe bananas are much drier than super ripe bananas. I’ve updated the recipe to mention that!
    2) If you are used to baking with APF or a boxed muffin mix, the batter will be on the thicker side. Whole wheat flour soaks up a lot more liquid than white flour, but the muffins still bake up lovely. Again, I added this note to the recipe so hopefully it’ll help others know what to expect.

    Reply
  15. AMD

    January 26, 2022 at 3:51 am

    hi! that’s so sweet you did that.

    so when i made the batter i used 1/3 AP and 1/3 whole wheat. and the batter was like a bread dough and so much dry flour. i used 4 super mushy bananas so i had more than 1 cup and one full cup of zucchini. in the end maybe i added too much liquid? it was basically still raw after 25 mins. i don’t think i overmixed it either bc i was careful to fold the liquid and not whip or stir it.

    i should mention i used flax eggs — so maybe the combination of all of it just went bad vs one specific thing?

    Reply
    • Taesha Butler

      January 26, 2022 at 12:22 pm

      Hmmmm. Maybe it was a combo of everything. I have made these before with flax eggs and they turned out great (a bit less fluffy, but good just the same), but baking is such a funny science….you can make the same recipe so many times and one time it goes wrong for unknown reasons. Thanks for trouble shooting it with me.

      Reply
      • Ash

        January 27, 2022 at 2:35 am

        likewise, (btw typo, i meant 1/3 Ap and 2/3 whole wheat)

        i’ll try it again next week. btw have you ever tried with buttermilk? i wonder if that would make it fluff up more as well. baking chemistry is def very specific!

        thank you again for troubleshooting this, really appreciate it!

        Reply
        • Taesha Butler

          January 27, 2022 at 2:10 pm

          Oh I haven’t but that sounds delicious and like a great way to get a little extra puff! And so happy to help. The quality of my recipes is wildly important to me. I value to trust people put in them!

          Reply
  16. Jennifer

    February 15, 2022 at 8:52 pm

    5 stars
    I make this recipe so often I realized I should probably thank you for it. This is great and so easy! All of my appreciation for you.

    Reply
    • Taesha Butler

      February 16, 2022 at 12:35 pm

      I’m so glad you enjoy them as much as we do! Thank you for taking the time to leave a review!

      Reply
  17. Taesha Butler

    April 26, 2022 at 5:15 pm

    Sorry to hear you didn’t enjoy them. Any feedback you can share?

    Reply
  18. Brook

    May 9, 2022 at 7:30 pm

    I have two zucchinis and one smallish ripe banana – if I’m okay with a less-sweet muffin, could I substitute more zucchini to make up for less banana? This recipe looks great, but I’d love to be able to use up the things that I already have!

    Thanks!

    Reply
    • Taesha Butler

      May 11, 2022 at 8:34 pm

      Hi Brook! Do you have applesauce? If so, I’d say try that first in place of the banana. I often use banana for applesauce and vice versa in baking with tons of success. If not, you can try to replace the banana with extra zucchini, but I haven’t tried it and am unsure how successful it will be.

      If you do give it a try, please share how they turn out!

      Reply
  19. Cheryl

    July 23, 2022 at 1:34 pm

    What is the best (healthiest) Oil to use in this recipe?

    Reply
    • Taesha Butler

      July 23, 2022 at 2:15 pm

      I personally use either avocado oil or olive oil

      Reply
  20. Taesha Butler

    August 1, 2022 at 10:52 am

    Hi Ashlee. I’m sorry to hear you didn’t love the flavor of these muffins. While they are lower in added sugar, I’m kinda surprised to hear that you found them bland considering the vanilla, banana, cinnamon and nutmeg. If you were looking for a considerably sweeter muffin, than I get why these didn’t hit for you. As far as the texture, AP is a much different flour than the whole wheat flour this recipe calls for. Whole wheat flour soaks up more moisture than AP, so I am betting your muffins were kinda mushy. If you did make these again, I’d suggest using 2.5 cups of AP flour instead of 2 cups to help balance out the wetness.

    Reply
  21. Taesha Butler

    September 5, 2022 at 8:26 am

    Thanks for the feedback. I will add a note to the recipe that these just simply do not seem to work with APF. They work beautifully with whole wheat flour, but not all purpose for some reason. I appreciate you sharing

    Reply
  22. Candice

    September 26, 2022 at 2:30 pm

    Probably a stupid question.. but can I use regular flour?

    Reply
    • Taesha Butler

      September 26, 2022 at 4:11 pm

      Not a stupid question. Readers have tried and not had a lot of luck swapping the whole wheat for APF in these muffins.

      Reply
  23. Catherine Maxey

    October 23, 2022 at 11:58 am

    5 stars
    I made these with 1/2 whole wheat and 1/2 AP. Yes I read comments about there being a difference in texture. I added 2T ground flax seed. My bananas looked black but when I peeled them they weren’t gooey needed. I added 1/4 cup sugar. The results were tasty. The texture I prefer to call ‘ultra moist’ not gummy. Tongue in cheek. I’m trying the lentil recipe next

    Reply
    • Taesha Butler

      October 24, 2022 at 7:10 am

      I’m glad you enjoyed them, Catherine! And thanks for sharing your successful adaptations. I’m sure others will find them helpful!

      Reply
  24. Anya

    November 2, 2022 at 11:50 am

    5 stars
    These are so delicious! I made this to my toddler as part of the milk reintroduction latter. His allergist suggested to start with step 1: 1/2 cup of milk for a 12 muffin recipe and then to ramp up to step 2: 1 cup of milk for a 12 muffin recipe if he tolerates step 1 well. My question is (hoping you could help me), what changes could I make in terms of the ratio of the dry vs wet ingredients to tolerate for 1 cup of milk for the same amount of batter (12 muffins)?

    Reply
  25. Taesha Butler

    November 21, 2022 at 1:46 pm

    Hi Maggie. I always appreciate feedback. I’d love to find out what able them didn’t work for you. Were they not sweet enough for you? Or did you make any ingredient swaps? These a definitely lighter on the added sugar than other zucchini muffin recipes and made with heartier whole wheat flour (which can make for a dense muffin if over mixed), but this seems to be a recipe people either love or simple don’t depending on what they are looking for in a zucchini muffin.

    Reply
  26. Lauren

    December 3, 2022 at 8:10 pm

    How long should i bake these in a mini muffin pan?

    Reply
    • Taesha Butler

      December 4, 2022 at 8:22 am

      I usually do about 13 minutes.

      Reply
  27. Steph

    December 4, 2022 at 7:39 pm

    5 stars
    Dear Tasha,

    Thank you for the recipe! I was looking forward to trying this version w the maple syrup WW organic flour and I added some choc chip on top for the all the kids {including me}. I used frozen zucchini. I was delighted to see the water come out easily when I squeeze the ziplock bag. My bananas were beautifully black.

    Disappointed they didn’t turn out, the top half is cooked and bottom gewwy…. All double batches top and bottom were not edible. I did mix zucchini after all the wet ingredients and not at the end. Not sure what happen… my human error? They do look amazing and I don’t doubt this recipe is outstanding. Thank you for the experience!
    Have a magical night!
    Steph ❤️😊🧚🏼‍♂️
    PS wish you had a picture option!

    Reply
    • Taesha Butler

      December 5, 2022 at 4:47 pm

      Hi Steph!

      Its funny that you mention that you were struggling with this recipe because I just gave it a FULL makeover. I’m totally in love with the new and improved version. I hope you give it a go!

      Doubling baked goods can be super tricky. Baking is such a science and when you double things like baking powder and wet ingredients, things get funny. I’m removing the option for people to double baking recipes on my site, to hopefully avoid future confession! The fact that your muffins baked on top but not on the bottom makes me wonder if your batter was too wet or your oven was too hot. You said the water squeezed off easily from the zucchini after thawing, but did you wrap it in a paper towel to try and draw out more??

      I’d love to help you troubleshoot and, as I said, I hope you try the new version. Thanks for your feedback!

      Reply
  28. Kelly Cram

    December 13, 2022 at 6:05 am

    5 stars
    These were so good and so light and fluffy!

    Reply
    • Taesha Butler

      December 13, 2022 at 8:47 am

      I’m so glad you enjoyed these as much as I do! I do love the fluff factor of these muffins and they just get gobbled up so fast. Thanks for taking the time to leave a review, Kelly!

      Reply
  29. Lauren

    February 27, 2023 at 9:47 pm

    5 stars
    This is one of my go to recipes for hiding veggies for my extremely picky toddler. I have never baked with whole wheat flour before but now I do it all the time! I make these into mini muffins because he loves the Entemann’s Little Bites. I make this recipe with zucchini and carrots. Both work well. I leave out the nuts and also the chocolate chips because it honestly doesn’t even need it! They also freeze nicely so I bag them in 3’s and freeze, then just take one out every night for the following morning. He has a bag every morning! His first words in the morning are “muffin please”.

    Reply
    • Taesha Butler

      February 28, 2023 at 8:41 am

      I’m so delighted to hear that, Lauren! What a win! Thanks for sharing.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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