These Zucchini Carrot Banana Breakfast Muffins have it all – two veggies, one fruit, whole wheat flour, walnuts, Greek Yogurt and honey. Made with common pantry ingredients and the kids love them! 
What do you do about weekday breakfast when you’re not a morning person? Plan ahead, thats what. I love grab-and-go breakfast options, especially ones that are chock-full of healthy whole grains, fruits or even a serving a vegetables. Interspersed with the standard breakfast cereal and peanut butter toast, my kids love starting the day with surprising options like Green Smoothie Popsicles and even Breakfast Pizza. But our current super-healthy, grab-and-go favorites are these Zucchini Carrot Banana Breakfast Muffins.
These are such a tasty way to get an extra serving of veggies into the kids each morning. They are mellowly sweet, nutty and with a slight spice from the cinnamon. Nothing overwhelming and really balanced. Plus they have a really great moist-but not too moist- texture. If you follow me on Instagram, you may have seen that we made a huge batch of these as mini muffins last week. I thought they’d last awhile but between breakfasts and snacks, the kids polished them off in just a couple of days.
No Need for Specialty Ingredients
These muffins are super tasty and healthy too. In addition to those veggies and banana, these are made with whole wheat flour, honey, Greek yogurt and olive oil. We like to add a hearty portion of walnuts for a protein boost but those are optional if you need to avoid nuts. What I particularly love about this recipe is that it doesn’t call for any odd ingredients. I love things like coconut butter and organic brown rice syrup as much as the next person but sometimes its nice to cook with what you’ve already got in the house, knowwhatImean? So I did this one with stuff we always have — things like olive oil, eggs and plain Greek yogurt are staples in our house (maybe yours too?).
Freeze Now, Enjoy Whenever
These are incredible warm from the oven with a slather of butter, but have enough flavor and moistness to stand on their own at room temperature too. When I make these I tend to freeze half of the batch as soon as they are cool and keep them stored in an airtight container. Then I pull them out one at a time and warm them in the oven or microwave for a few second in the mornings. They’re especially great to have on hand during busy weeks when you know you might not have time to actually sit down and eat.
Not Just for Breakfast
Of course, they’re not just for breakfast. Because they’re packed with veggies, I feel especially happy about including Zucchini Carrot Banana Breakfast Muffins in Lilly’s lunchbox or offering them as an after school snack. With school just starting, I suspect I’ll be making these pretty regularly for the foreseeable future.
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Zucchini Carrot Banana Breakfast Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 standard size muffins 1x
- Category: Breakfast
- Method: Baking
Description
Not just for breakfast! These Zucchini Carrot Banana Breakfast Muffins have it all – two veggies, one fruit, whole wheat flour, walnuts, Greek Yogurt and honey. Made with common pantry ingredients and the kids love them!
Ingredients
- 1 ripe banana, peeled and smashed
- 1 cup zucchini, shredded
- 1/2 cup carrot, shredded
- 1/2 cup plain Whole or low-fat Greek yogurt
- 1/4 cup olive oil
- 2 eggs, beaten
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup chopped walnuts, divided
Instructions
- Preheat oven to 350 degrees F. Line a standard muffin tin with cupcake liners and set aside.
- In a large bowl combine banana, zucchini, carrot, yogurt, olive oil, eggs, honey and vanilla, Stir until combined.
- In a separate bowl, whisk together flour, baking powder and soda, salt and cinnamon.
- Pour dry ingredients into wet ingredients and stir gently until combined. Add 1/2 cup of the chopped walnuts and stir until incorporated.
- Fill muffin wells 3/4 full with batter using a standard ice cream scoop or 1/4 cup measure. Bake for 10 minutes in preheated oven, until batter has just begun to set.
- Remove tin from oven and top muffins with walnuts. Return to oven and continue baking for 15-20 minutes more, until a toothpick inserted in center muffin comes out clean.
- Allow muffins to cool in tin for 5 minutes before transferring to a cooling rack to cool completely. Once completely cool muffins can be stored in an airtight container for 3 days or placed in the freezer for up to a month.
Notes
To reheat individual frozen muffins wrap in a paper towel and microwave on medium power for 20 seconds.
Keywords: Zucchini Carrot Breakfast Muffins
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