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.
What happens if i use this receipt but only make 6? how much longer do you think i should cook them?
also, how big are these muffins? and do these freeze well?
The muffins are standard-sized, and although I haven’t tried freezing them before, I’m fairly certain that would work! If you increased the size to make 6 instead of 8, I’d suggest trying another 3-6 minutes or so. If you use the toothpick test and it comes out clean, that’s when they’re done. I’d love to hear what you think of the muffins Ema!
I just baked these up. I was hoping for something tasty but healthy for my picky toddler. Unfortunately, I find they are pretty bland. I double checked the recipe to make sure I put in the right amount of honey and banana and that I didn’t miss anything. I followed it to a “T” and even measured the flour how you instructed on the link. I see everyone else commenting how delicious they are and I’m wondering where I messed up or if I just have a sweet tooth and need a little more spunk to my muffins. Any tips?
I’m sorry the muffins didn’t turn out like you expected Annie; that must have been disappointing. How ripe were your bananas? The riper they are, the sweeter the muffins will be. I usually use bananas that look more black than yellow, which is why there is so little honey in the recipe. These muffins are also not meant to be sugary sweet, but if you wanted to add another tablespoon or two of honey to the batter, it shouldn’t affect the bake time very much!
Hiiii Amy! I’m addicted to your blog by now, have made like 5 recipes in the past two weeks – more than i’ve ever baked in my life!!!
If i may, just one tiny request: pleaaaase don’t stop puting the grams next to the cups in the ingredient list in your recipes – it’s what i use to measure since i use my kitchen scale 🙂 it’s so practical!!
Thanks a bunch 🙂
MJ
Thank you so much for your sweet comment MJ! It made my entire day. 🙂 I’ll definitely continue with the weights for measurements — I almost exclusively use my kitchen scale too because it’s so practical (and means fewer measuring cups to wash!). I can’t wait to hear what recipes you try next!
Yay!!! Mi husband’s a happy camper as well – always something sweet but healthy at home 🙂 I’m making banana greek yogurt muffins today but substituting choclate chips with some local m&ms we have here for a colorful effect, just putting them on top of the muffin. Thanks so much for a wonderful blog 🙂
The M&Ms in the muffins sound sounds wonderful MJ, and I’m really glad your husband is happy too! 🙂
If I am grinding my own whole grain flour do I need to change the amount of flour ?
excited to try these!
I’ve never ground my own flour before, so I can’t personally vouch for the answer. However, if you’ve been able to substitute your own home-ground flour in other recipes cup-for-cup, it should probably work here. If the batter is dry (it should be really thick, but not dry!), then you can add milk 1 tablespoon at a time until it comes together. 🙂 I’m really excited to hear how the muffins turn out with your flour Leslie!
Hi Amy! I just came across your blog and this recipe while looking for a way to use my ripened bananas and zucchini so I don’t waste them. One question: do you squeeze the liquid out of the zucchini or leave it with all the moisture? I don’t want to make the wrong assumption and mess up the muffins. Thanks!
I really appreciate your interest in my recipe Tamra! For this particular one, there’s no need to squeeze the moisture from the zucchini. I explicitly state in the Instructions when that’s necessary. 🙂 I can’t wait to hear what you think of the muffins!
I have these baking in the oven right now!! Can’t wait to try them out 🙂
I’m excited to hear what you think of the muffins Jennifer! 🙂
Amy,
Have you ever used gluten free flour and have them tun out? This recipe sounds so good and would love to make them gluten free!
Thanks
Tami
Yes, these can be made gluten-free Tami! My recommendation would be as follows: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends should work as well, as long as they’re measured like this. 🙂 I’m excited to hear what you think of the muffins Tami!
Hi Amy! I really want to try these, but I only have white whole wheat flour in the house at the moment. Will this work with the recipe? Thank you!!
Yes, that’s perfectly fine! 🙂 I can’t wait to hear what you think of these muffins Rachel!
Just made these and bummed they are extremely bland. I know they’re suppose to be healthy but there is not sweetness what so ever. ):
I do like the texture tho and moistness which I was afraid for since I saw the batter wasn’t a wet mixture.
Next time I’ll add organic coconut sugar as well. Hopefully it works out. Thank you!
I really appreciate your interest in my recipe Leila! That sounds disappointing. 🙁 How ripe were your bananas? Were they more brown than yellow? I highly recommend baking with really brown bananas (the ones that look over-ripe and no good for eating!) because they contain a LOT more natural sweetness than ones that are pure yellow. 🙂