As most food bloggers do, I basically live in my kitchen. I wander in, bleary-eyed, moments after my alarm clock rings to pull out measuring cups and mixing bowls; hunker down with my camera at noon to snap shots of my treats from every angle; and stay up late, tackling the towering mountain of dishes that I procrastinated on scrubbing all day long.
But during the summer, I frequently escape to my home-away-from-home in the big city a 20-minute drive away: Panera.
Most of the time, I tag along in the car as my guy commutes to his volunteer work on Friday evenings and Saturday afternoons. With his shop just around the corner, he’ll ease into a spot before hopping out and handing me the keys, and I’ll retrace our tire tracks back to Panera’s parking lot.
This past weekend, right as I turned away from the register to fill my glass at the soda fountain, two twenty-something boys spread their notebooks across my favorite table next to the back door. Slightly disappointed, I scouted around for a suitable second choice, one without a glare from the bright afternoon sun and a power outlet for my laptop charger cord.
I settled into the padded chair and stayed for four hours, only standing up to order my favorite salad, refill my glass, and practically monopolize the bathroom as I kept myself well-hydrated.
I occasionally glanced up from my laptop screen to people-watch. While I typed, two different families with small children clambered into the big corner booth straight ahead of me to nibble at their lunches, followed by a familiar gentleman dialing clients and studying spreadsheets on his tablet.
At one point, he glanced up and smiled in recognition—we had both spent the afternoon there the weekend before too—and we exchanged a few pleasantries and chuckles at the antics of other patrons.
With their genuine kindness, sweet regulars, and flavorful food, that Panera location is one of my favorite cozy and familiar spots to spend my summer days.
Just like the restaurant, these Whole Wheat Zucchini Banana Muffins are cozy and familiar. With their moist crumb and warm spices, they’ll instantly transport you back to your grandma’s kitchen table, breaking open hot muffins fresh from the oven and slathering the centers of her pastries with sweet butter. But probably unlike your grandma’s family recipe, these muffins are low fat, low calorie and completely clean-eating friendly.
Like most muffin recipes, you don’t need a mixer for these—just your favorite sturdy fork or wooden spoon! You’ll mix the dry ingredients in one bowl, the wet in another, and combine the two, stirring just until they’re incorporated. Nothing to it!
With only 1 tablespoon of oil, most of the moisture comes from the mashed banana and Greek yogurt. Greek yogurt is my favorite secret ingredient for healthier baking: it provides all of the moisture of oil for a fraction of the fat and calories. Plus it adds a little extra protein too!
Despite including an entire banana, its fruity flavor isn’t overpowering. Instead, it’s slightly masked by the warm cinnamon and nutmeg. My grandma always included those two spices in her zucchini bread, so I mixed them into my healthy muffins too. Grandmas almost always know best!
These muffins bake at 325°F, slightly lower than most muffin recipes. This temperature helps ensure that the centers stay moist while preventing the outsides from turning dry and crusty. Because these wholesome muffins are delicious warm or cold, you’ll have a hard time keeping any of the tempting leftovers around!
Packed full of fiber and comforting spices, these skinny Whole Wheat Zucchini Banana Muffins bring a cozier taste of summer to your kitchen. Perfect for make-ahead breakfasts, mid-morning snacks, and afternoon snack attacks, they’ll keep your stomach—and your waistline—completely content.
I should know… I already ate three in a single day. Thank goodness summer is zucchini season—I’m already planning my next batch!
Between the warm spices and light fruity flavor, these muffins are some of the most addictive I’ve ever made! Store any leftovers in an airtight container or zip-topped bag in the refrigerator for up to one week. Reheat individual muffins in the microwave for 15-20 seconds.
- Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the mashed banana, honey, and yogurt, mixing thoroughly until no large lumps of yogurt remain. Add in the flour mixture, stirring just until incorporated. Fold in the zucchini.
- Divide the batter between the prepared muffin cups. Baked at 325°F for 22-25 minutes, or until barely firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack.
Note: The taste of coconut oil is really faint and practically undetectable, but if you’re concerned, use melted butter instead.
Panera is the best. I love the atmosphere, probably even more than Starbucks! Haha, your description of a food blogger was so spot on – especially the dishes at night.
I am so excited for zucchini season! It is one of my favorite things to add when I’m baking. You got the most perfect shreds ever for these muffins! They’re some of the prettiest muffins I’ve seen 🙂 Happy Friday Amy!
You’re right Mary Frances; I love the atmosphere at Panera even more than Starbucks! Although that might be partially because I currently live in a college town, and the coffee shops are filled with stressed-out college students studying for their exams. Makes for a slightly more tense atmosphere! 😉 And zucchini season is one of my favorites too! I love TJ’s because they stock it at a reasonable price all year round, so I’ll keep baking muffins and breads well into the Christmas season. With how much spice I use, they fit right in with the pumpkin bread! You’re so sweet to say that about my muffins too — thank you lovely!!
The recipe looks great. My batter was very dry and thick…I checked and double checked my ingredients and all is in order..I hope they come out ok…I also ended up with 10 muffins instead of 8??
Anyone else have this happen?
Thanks for the great recipe!
I’m glad you enjoyed the recipe Lori! If the batter was dry and thick, then there was too much flour in it. How did you measure the flour? I’ve found that if I scoop directly from the container, I end up with 1.5 times as much as when I lightly spoon and level (I talk about how here), which would really dry out the batter and probably be the reason why you ended up with more muffins too. 🙂
Yes I know what you mean by measuring the correct way, I was taught by my grandmother then in baking classes as you can really change the recipe by not measuring correctly for sure. Husband says they were heavy but good so that’s all I care about:0)
Thanks for the help.
I’m glad your hubby said they were good Lori! 🙂
I have only been to a Panera ONCE in my life!! Crazy! My cousin works at Paradise Bakery, which is like the sister shop to Panera and I’ve had a good handful of free meals from there though. Only when I visit AZ! These muffins look delicious!
With how many fun local restaurants you discover on your adventures, I’m not surprised you’ve only been to Panera once. There’s something so magical about those unique places, although I still love the cozy comforts of a familiar place too. 😉 I’ve actually been to a Paradise Bakery in the Phoenix airport once, and they had way more options than Panera. They actually have wraps, which I’m SO jealous of… I LOVE wraps, even more than sandwiches most days!
Hi Amy, we have a Paradise bakery where I live but I have been to a Panera. These muffins look amazing!
Thanks Cheri! 🙂 It’s hard to pick a favorite between the two restaurants. They both serve such delicious healthy food!
These muffins look fabulous! 🙂 I love that they are healthy AND delicious!
Aww thank you Jocelyn — you’re just the sweetest friend! 🙂
These look wonderful! What can I use a substitute for honey?
Thanks Kelsi! You could easily substitute maple syrup or agave for the honey. If you don’t have either of those, brown sugar probably would work too. I hope you enjoy the muffins!