Banana-Zucchini Muffins (with everything but the kitchen sink!)
Prep time: 
Cook time: 
Total time: 
Serves: 20 muffins
  • 1½ cups mashed bananas (about 3 bananas)
  • 2 cups shredded zucchini (about 2 small)
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • 1 egg
  • 1 Tbsp pure vanilla extract
  • 1½ cups whole wheat pastry flour or white wheat flour
  • 1 cup old fashioned oats
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ¾ tsp salt
  • 2 tsp cinnamon
  • ¼ cup pepitas
  • ¼ cup unsweetened coconut flakes
  • ½ cup walnuts, chopped
  • ½ cup dried apricots, chopped
  1. Preheat oven to 350 degrees F. Mist muffin tin with nonstick cooking spray or line with muffin/cupcake papers.
  2. In a medium bowl, mash the bananas against the sides of the bowl using a fork. Add the shredded zucchini, olive oil, maple syrip, egg, and vanilla; whisk well to combine and set aside.
  3. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until well-combined.
  4. Pour the wet ingredients into the dry and mix until just combined. Gently mix in the pepitas, coconut, walnuts, and apricots.
  5. Fill muffin wells nearly full and bake for about 25 minutes or until an inserted toothpick is cleanly removed and tops are turning golden. Allow to cook for 5-10 minutes before removing to a cooling rack to cool completely.
Recipe adapted from Hammertown
Nutrition Information
Serving size: 1 muffin Calories: 147 Fat: 6.7 Carbohydrates: 20.4 Sugar: 7.5 Sodium: 219 Fiber: 2.7 Protein: 2.1 Cholesterol: 9
Recipe by Prevention RD at