Banana Zucchini Muffins



So, I’ve started to search for some recipes that I feel will be helpful to me as I navigate the unknown territory of healthy eats and I came across a Whole Wheat Zucchini Banana Muffin on the blog Amy’s Healthy Baking (who has a lot of awesome stuff on her site so check it out)!

As I have stated time and time again – I am a picky eater. Toddler picky. Probably worse than a toddler. That being said, it is not often that I would post a recipe that has a veggie listed in the title, but there’s some reasoning behind this.

Smaller reason: I am trying, desperately, to broaden my food horizons and try to eat like an adult.

Bigger reason: Growing up, my family, how do I put this – oh there’s no way to put it – we didn’t have any money. My mommy (which I still refer to her as) was a single mother who worked a lot and, because of that we spent a great deal of time with my grandparents. My grandparents already raised 5 kids so, quite honestly, they were probably completely over having children around, but if that was the case, they hid it extremely well. They seemed to really like having my sister and I around and, of course, we felt the same.

As kids, we didn’t get to do what I like to now refer to as “middle class white people things” (MCWPT) however, the one MCWPT we did do was go with our grandparents to their timeshare in the catskills at least once a year. Some of my favorite childhood memories are from these vacations: going swimming, dressing up for dinner, being apart of Kids Camp, dancing to Brandy’s song “Baby” in the Kids Camp talent show…with no dance training…to a 5 minute long song…the whole song…doing only moves that resemble The Macarena…repeatedly….

Anyway, one of these cherished memories is when we used to venture outside of the resort and into the tiny surrounding towns to shop around or grab a bite to eat. One of my favorite places to go was this hole in the wall, local diner – Tilly’s.


Ah, look at her in all her trailer glory. Tilly’s is probably the best example I have ever come across to explain the quote “Don’t judge a book by it’s cover”. I actually googled the place because I wanted to see if it still existed (it does!) and while doing so, found that it has like 4 and a half stars on most review sites. No surprise – the staff was super nice, the food was great and then there was the bread that was put on the table when you sat down. Zucchini Bread.

True to Gina fashion, I would never have touched that bread if someone told me it had zucchini in it, so my grandparents just pretended they had no idea what it was made out of and I could not get enough of this stuff. They sold it by the loaf also, so my grandparents would buy some so we could all enjoy it at a later time (or i could devour the whole loaf on the ride back, either/or). It was sweet, moist (sorry, I hate that word too), while having these light but evident notes of nutmeg and cinnamon.

Even with this tasty experience, I still have not tried to recreate this bread but when I saw the recipe for Whole Wheat Zucchini Banana Muffins, I felt like I wanted to try them out and put my own spin on them to include a little more of some ingredients than others. Now, these are no Tilly’s Zucchini Bread but that’s because I am sure Tilly’s was not aiming to make a clean eating treat and was, more so, aiming to make a delicious item that sells. This is a toss between Zucchini Bread & Banana Bread with a cleaner spin.


Banana Zucchini Muffins

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 85

Fat per serving: 1.5

Saturated fat per serving: 0.8g

Carbs per serving: 15.6g

Protein per serving: 2.2g

Fiber per serving: 0.8g

Sugar per serving: 4.3g

Sodium per serving: 68mg

Banana Zucchini Muffins


  • 1 1/4 cup Whole Wheat Flour
  • 2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 1 Tbsp Butter (melted and cooled)
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 1 Large Banana
  • 2 tbsp. Honey
  • 1/4 cup Plain Nonfat Greek Yogurt
  • 3/4 cup Zucchini (this equals about 1 medium sized one)


  • Preheat oven to 325
  • Melt your butter, because it is going to need time to cool
  • Mash the banana - I will not give you a technique, it's a banana, just do whatever to mash it
  • Cut the ends off of the zucchini, cut into slices and toss into a food processor. Blend until it looks a nice shade of Ghostbuster Slimer Green
  • Line cupcake pan with cupcake liners
  • Put the flour, baking powder, cinnamon, nutmeg and salt in a bowl
  • Whisk the stuff in that bowl (meaning mix it with a whisk)
  • Put butter, egg and vanilla in a different bowl and whisk that also
  • In the bowl with the butter, egg and vanilla, stir in the honey and yogurt. Keep mixing until there are no lumps of yogurt remaining.
  • Toss these ingredients into a mixer (I use my KitchenAid but you can use your arm with a spoon attached or a hand mixer, whatever works for you)
  • Add banana and zucchini and mix
  • Mix and slowly add in flour mixture that you created earlier
  • Using a spoon, scoop bater into cupcake liners
  • Bake for 25 minutes (keep an eye on them, rumor has it cooking times depend on ovens, so you can use a toothpick to check and see if they are done. Just stick in and if it comes out clean, you're all set)

*picture of Tilly’s Diner from


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  • Reply
    Marie Therese
    March 7, 2016 at 9:29 am

    As always, your post made me laugh. Thanks 🙂

  • Reply
    Lauren K. B. Matlach
    March 16, 2016 at 1:16 am

    These look so yummy!

    • Reply
      June 9, 2016 at 12:14 pm

      They were!! You should try them!

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