These Zucchini Banana Blender Muffins were inspired by the delicious, convenient, microwavable muffins from the freezer section at Costco. I didn’t hate the ingredients but didn’t love them and had hopes of creating something similar with even cleaner ingredients.
I had three goals in mind when creating this Zucchini Banana Blender Muffins recipe:
- Use less sugar and better quality,
- Add protein content,
- Use a better quality fat than canola oil.
So, here you have it, my Zucchini Banana Blender Muffins. Just in time for those zucchini season!
Less Sugar
For this muffin recipe, I used honey and a ripe banana to sweeten the batter. I often use raw honey which is less processed and full of all the good probiotics. I will admit the sugar content is still pretty high, yet, but it makes me feel better knowing that the sugar used has beneficial components and is in its natural state.
Protein Content
If you follow my other recipes or follow me on Instagram or Pinterest, you’ll notice that I love collagen peptides. And, yes, I added them to this recipe and I LOVE how that reflected in my nutrition label (at the end of this post). Over 4 grams of protein feels pretty high for a muffin. I’m happy to feed this to my kids as a “treat” that will fill them up.
Better Quality Fat
My goal in creating recipes is to use healthier options. When it comes to oils or healthy fats, I will always try to use the very best which, in my book, includes: avocado oil, olive oil, coconut oil, (grass-fed) butter, and ghee. In this recipe I use avocado oil but you can really substitute any of these. I think ghee will change the flavor a little, though.
Veggies Made Easy
The whole marketing focus of the store-bought version of these muffins is to make you believe you can eat your veggies, have your cake, and eat it too….together.
In truth, there isn’t a great amount of veggies in each store-bought muffin and I won’t claim to have boosted the veggie content in my Zucchini Banana Blender Muffins version by much. But, here is a great way to use up some of those abundant zucchini veggies from your garden; they add some fiber and vitamins to the mix for a bonus.
Oat Flour
This recipe uses oat flour. I have yet to buy oat flour and if you’re like me, you might not have it readily available in your pantry either. Here is how I make my oat flour.
You Will Need:
- Old fashioned rolled oats (determine if you will need certified gluten-free or not)
- A blender or food processor.
- A few extra minutes (maybe 5).
How To Make Oat Flour:
- Put the desired amount of oats in the blender and use the “chop,: or “blend” setting.
- Let the the oats blend until they form a flour and begin to funnel inward continuously.
- Check the consistency a couple of times until they have reached your desired texture.
*I make mine as close to a typical flour consistency as I can; however, I have made it with both gritty and fine oat flour and was happy with both results. The texture won’t be perfectly consistent and that is okay.
Blender Batter
After you have made the oat flour, you’ll want to empty the blender and store your flour away in a container.
Now, it’s time to get started on your muffin batter! It’s so easy!
- Dump the wet ingredients into the blender
- Blend for a few seconds.
- Add the dry ingredients
- Blend for 2 pulses (until just incorporated)
- Pour directly from the blender into muffin inserts
- Bake for 20 minutes.
So easy. So healthy. So delicious, nutritious, and kid-approved.
When to Enjoy Zucchini Banana Blender Muffins
I’ll be making these every week for the rest of my life, thank you. They are so good. This school year, you can bet they will be in everyone’s lunches along with one of the items from my recent post, How to Meal Prep Lunches | 6 Healthy Hacks. I’ll also be bringing them on camping trips, to school, brunches, and any party where I have the opportunity to share them!
You should make them too! Let me know if you like them and if you’d like more recipes like this!
And, don’t forget to follow me on Pinterest and pin the image at the bottom of this post (below the recipe).
Zucchini Banana Blender Muffins
Equipment
- blender
Ingredients
- 3 egg whites
- 1 cup shredded zucchini
- 1/4 cup raw honey
- 1/2 cup ripe banana about 1 whole banana
- 2 tbsp avocado oil substitute coconut oil ghee butter, or olive oil
- 1 1/2 cups oat flour
- 2 1/2 tsp baking powder
- 1/4 cup tapioca starch substitute arrowroot or corn starch
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 serving collagen peptides usually two scoops but depends on your brand
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 425 degrees (be ready to turn this down to 350 degrees once you place the muffins into the oven).
- Shred your zucchini using a cheese shredder and throw into the blender.
- Dump all remaining wet ingredients into the blender and blend for a few seconds.
- Add the remaining dry ingredients, push those ingredients down with a spoon so that they aren't sitting on top of the wet ingredients. Then, blend briefly (two quick pulses) until everything is JUST incorporated.
- Pour into muffin inserts filling about 3/4 full and bake at 350 degrees for 18-20 minutes.
- Makes 12 muffins.
- Stir in the chocolate chips or sprinkle onto each individual muffin.
- Pour directly into muffin liners.
- Place in the oven and turn down to 350 degrees. Bake for 18-20 minutes until knife comes out pretty clean.
Notes
