Sep 8

Banana Zucchini Muffins – it’s back to school time!

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Will these be the best muffins you ever taste? No. But does my daughter who is a picky eater like them? Yes! So in my world, that’s literally all that matters. 

I’m new to the school lunches game, so am working hard on building a collection of good things to pack for her school meals. She’s a picky eater so it’s always a battle to get her to eat enough, and something sort of healthy-ish. That is exactly where these muffins fall – healthy-ish!

We had a couple of bananas in the freezer and an INSANE amount of zucchini from our garden, so I decided to mix them together and make muffins. Chuck in a couple of chocolate chips and we are off to the races!

Give these a try. Healthy-ish, gluten free, and pretty darn tasty.

More school lunch/meal prep recipes coming your way soon!

Ready in: 30m
Prep: 10m
Servings: 15 muffins


  • 4 ripe bananas, mashed
  • ⅓ cup melted butter or any fat you like (olive oil, veg oil, coconut oil)
  • 1 cup zucchini, grated
  • ⅔ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ½ cups GF flour (regular flour is fine too!)
  • ½ cup chocolate chips


  1. Preheat oven to 350.
  2. Grease muffin tins or place paper liners in muffin tin.
  3. Mash bananas in a large bowl. Add in grated zucchini and fat. Mix together until smooth. I used a stand mixer with a paddle attachment.
  4. Add in sugar, egg, vanilla. Mix until combined.
  5. Add the salt and baking powder and give it a mix.
  6. Add flour and chocolate chips. Be sure not to over-mix. (which I ended up doing by accident!)
  7. Divide the batter into muffin tins. This made around 16 muffins for me. They were kid sized.
  8. Bake for 18-22 mins. Check with a toothpick. When it comes out clean they are done!