If you are looking for a great healthy snack for yourself or your kids look no further. This muffin with zucchini, carrots and banana isn’t your average healthy muffin recipe. This is a no sugar muffin. But is it without flavor? Of course not! With a little bit of honey and bananas to give the muffin some sweetness, this Zucchini muffin is delicious! It is super versatile as well! Feel free to add your favorite nuts, coconut, or dried cranberries to the mix! Anyway you make it will taste great!
I found this recipe on Pinterest a few years back when trying to find no sugar snack that would still give me the feeling of eating a treat. I also wanted to “trick” my kids into thinking they were eating a cupcake type snack but in reality there is no sugar added and it is packed with shredded carrots and zucchini! They fell for it and whenever I make them they are constantly asking for more muffins! A no sugar muffin snack for the win!
People ask for this recipe all the time too because not only does it taste like a normal muffin, it is super easy to make and great way to get some veggies into your kids diet. My kids get excited whenever I make a batch of these because it is the perfect after school snack to munch on. I also love to make the full batch of these and then I freeze half of them so we can pull one out whenever we have a craving for one! They freeze beautifully!
So wether you are trying to eat healthier but would still like a sweet treat every once and a while, or want your kids to get more healthy items into their bodies, give these muffins a try! They have been in our list of favorite recipes for a long long time, and I wouldn’t be surprised if they made it into your favorite food list as well!
No Sugar Zucchini Banana Muffins
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Loading...Healthy Muffins with zucchini, applesauce, carrots and bananas. Just add a little honey for sweetness and you've got yourself a yummy healthy snack everyone is sure to love!
Ingredients
- 1-1/2 cups mashed bananas (about 3 bananas)
- 1 cup shredded zucchini
- 1 cup shredded carrots
- 1/2 cup unsweetened applesauce
- 1 egg
- 1/2 cup honey
- 1 TBL vanilla
- 1-1/2 cups whole wheat flour
- 1 cup oatmeal
- 1/2 tsp salt
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 tsp nutmeg
- Optional
- Coconut flakes
- Dried Cranberries
- Walnuts or Pecans
Instructions
Preheat oven to 350.
Mix wet ingredients together.
Add dry ingredients to the wet ingredients and mix until well combined.
Fill muffin tins (with cupcake liners) until 3/4 full.
Bake for 22 minutes or until toothpick comes out clean.
Let rest for 5 minutes and cool on rack
Notes
1. If freezing the muffins, make sure muffins are completely cooled before bagging them up. --- 2. Feel free to use frozen shredded zucchini or carrots. Just make sure they are thawed out before using. --- 3. Can use regular flower or gluten free flour depending on preference. Both work great. --- 4. Another way to tell if the muffins are all the way cooked is if the top of the muffin when touched springs back, it is done and ready to come out. --- 5. If you have brown bananas, definitely use first. However, non ripe bananas will work as well. Just pre mash them before placing into the wet ingredients. --- 6. Feel free to add any of the optional ingredients to your muffin batch for added flavor and textures.
