Banana and courgette (zucchini) muffins

Muffins are a quick and easy way to add an extra portion of veg into your diet.

And these courgette and banana muffins go one better than most recipes by containing a portion of fruit as well.

This is an adaptable recipe, which I developed knowing that some Sneaky Veg readers are looking for low sugar treats that they can give to their babies and toddlers.

On the other hand some readers (and I now fall into this camp) have older kids - or perhaps no kids at all - who like their muffins to be a little bit sweeter.

Adapt the sweetness to suit you

I tested several versions of these muffins for you.

The first is sweetened just with ripe banana making it perfect for little ones. In fact we made a version of these at the toddler cooking classes that I teach and they went down a storm with both parents and children.

With older kids in mind however I also tested two further versions - one with 50g caster sugar and the final one with 100g.

Unsurprisingly my kids preferred the final version but even so this still works out as a lot less sugar than in most muffin recipes.

Which will you try?

Good for baby led weaning

As mentioned above these muffins can be sweetened with just banana making them a great choice for baby led weaning.

You can also make them smaller by using fairy cake cases instead of muffin cases. You will need to reduce the cooking time if making smaller ones. Check them after 15 minutes.

Egg free muffins

These muffins are suitable for vegans. However, there's no egg replacer used as the mashed banana does a brilliant job of holding the muffins together.

Need to use up a glut of courgettes?

Well, this recipe only actually uses up one medium-sized courgette. However, you can double or triple the batch and store them in the freezer.

Here are some more courgette recipes should you have a glut that needs using up:

• courgette cookies
• potato and courgette soup
• chickpea and courgette curry
• courgette fritters
• lemon and courgette loaf cake

Add to lunchboxes

A great addition to lunchboxes, these courgette muffins are lower in sugar than many treats. They contain a healthy portion of fruit (banana) and veg (courgette) as well as oats for energy.

Storing your muffins

Once cool transfer to an airtight container, such as a cake tin. They will last for around 3 days if stored in a cool place.

Cooking tips

• To stop courgette muffins going soggy, squeeze the water out of the courgettes with your hands before starting. You can also do this with kitchen towel but I prefer to use my hands as I find that it’s hard to remove all of the grated courgette from the paper towel.
• Use the ripest bananas you can find - but don’t worry if they’re not that ripe. Even bananas that are fairly firm will still go soft when you mash them. You’ll just have to work a tiny bit harder and they won’t be quite so sweet. However, this recipe is a good use for browning bananas that are in the fruit bowl but no-one wants to eat.

More muffin recipes you might like

If you like this you might also like:

• spinach banana muffins
• healthier choc chip banana muffins
• raspberry muffins
• sweet potato muffins
• carrot muffins

Ingredients

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

Here’s what ingredients you will need to make these muffins:

• 2 ripe bananas
• 150 g  courgette (zucchini) (1 medium courgette)
• 120 ml oat milk
• The zest and juice of a lemon
• 75 ml sunflower oil
• 50-100g caster sugar
• 150 g plain flour (or wholemeal)
• 75 g oats
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda

How to make courgette muffins

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

Preparation

• Preheat the oven to 180°C (fan)/200°C/gas mark 6.
• Line a muffin tray with 12 cupcake cases.
• Add the juice of a lemon to 120ml oat milk and set aside.

1. Grate the courgette and squeeze out any excess water with your hands.

2. Mash two ripe bananas in a large mixing bowl.

3. Mix the dried ingredients together - 150g plain flour, 75g oats, 2 teaspoons baking powder and ½ teaspoon bicarbonate of soda. At this stage you can also add the optional 50-100g caster sugar if you are using it.

4. Add the milk and mashed bananas to the flour bowl with 75ml sunflower oil, the grated courgettes and the zest of a lemon.

5. Mix until well combined.

6. Spoon into cupcake cases and bake for 25-30 mins until well risen and firm to the touch.

7. Allow to cool on a wire rack and then store in an airtight container for 2-3 days.

If you've made this recipe please a star rating and comment below. Thank you!

Banana and courgette muffins

Perfectly sweet and light these banana and courgette (zucchini) muffins are a quick and easy treat that the whole family will love.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Cake

Cuisine British, Vegan

Servings 12

Calories 185 kcal

Equipment

• Mixing bowl
• Measuring jug
• Digital weighing scales
• Measuring spoons
• Wooden spoon
• Muffin tin
• Muffin cases

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 ripe bananas mashed
• 150 g courgette (zucchini) grated
• 120 ml oat milk or other plant-based milk
• 1 lemon juice and zest
• 150 g plain flour or plain wholemeal flour
• 100 g caster sugar* optional - can be reduced to 50g or omitted
• 75 g oats
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda (baking soda)
• 75 ml sunflower oil

Instructions

 

• Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a muffin tray with 12 cupcake cases.
• Add the juice of a lemon to 120ml oat milk and set aside.
• Grate the courgette* and squeeze out any excess water with your hands.
• Mash two ripe bananas in a large mixing bowl.
• Mix the dried ingredients together - 150g plain flour, 75g oats, 2 teaspoons baking powder and ½ teaspoon bicarbonate of soda. If using you can also add 100g (or 50g) caster sugar at this stage too.
• Add the milk mixture and mashed bananas to the flour bowl with 75ml sunflower oil, the grated courgette and the lemon zest. Mix until well combined.
• Spoon into cupcake cases and bake for 25-30 mins until firm to the touch.
• Allow to cool on a wire rack and then store in an airtight container for 2-3 days.

Notes

1. The mashed banana will sweeten these courgette muffins. However, older children and adults may prefer them to be sweeter so I have suggested adding between 50-100g caster sugar to the muffins depending on your preference. You can leave out the sugar for babies and younger children.
2. Peel the courgette first if you have a picky eater who will object to green "bits" in the muffins.
3. Nutritional information is approximate and is intended as a guide only.
4. Suitable for freezing.

Nutrition

Calories: 185kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 125mgPotassium: 157mgFiber: 2gSugar: 12gVitamin A: 60IUVitamin C: 9mgCalcium: 65mgIron: 1mg

Keyword courgette muffins

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