Today my friend Jen from Yummy Healthy Easy shares a recipe. She’s a talented cook and photographer—enjoy! ~Amber
Hello! I’m Jen from Yummy Healthy Easy. I’m thrilled to be featured on Dessert Now, Dinner Later and to contribute to Amber’s Healthy Food, Healthy You series. As a busy mom of four boys, I focus on recipes that are quick, simple, and nourishing, with an occasional treat thrown in.
One of my New Year’s resolutions was to eat breakfast every morning. I’d fallen into the bad habit of skipping breakfast and then snacking on my kids’ Goldfish crackers mid-morning. I discovered that if I ate within thirty minutes of waking up, I didn’t overeat later in the day. The same goes for afternoon snacks: a healthy snack around 3pm helped me eat a smaller dinner and feel satisfied sooner.
These mini muffin bites are an ideal healthy breakfast or snack. They use white whole wheat flour and Truvia instead of refined sugar, plus coconut oil for healthy fat. Bananas and shredded zucchini add moisture, texture, and extra nutrition. They’re a perfect way to use overripe bananas sitting on the counter.
After baking, I store the muffins in a large airtight container on the counter. If they’re not gone by the next day, I split the remainder between the fridge and the freezer. Heat briefly in the microwave for a warm snack, or enjoy them cold. My boys often take them as an on-the-go breakfast. I hope your family enjoys them as much as mine does.
If you liked these muffins, try these other recipes:
- Chocolate Chip Quinoa Muffins
- Apple Muffins with Nut Crumble Topping
- Almond Poppy Seed Muffins
Healthy Banana-Zucchini Mini Crumb Muffins
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Ingredients
- ½ – 1 cup white whole wheat flour (60–120 g), stir, spoon & level
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 ripe bananas, mashed
- 1 zucchini, shredded
- 2 Tbsp Truvia sweetener (or ¼ cup granulated sugar)
- 1 large egg
- ½ cup (113 g) melted coconut oil (or butter)
- ⅓ cup (68 g) brown sugar, gently packed
- 2 Tbsp white whole wheat flour (for crumb)
- ⅛ tsp ground cinnamon
- 1 Tbsp (14 g) melted coconut oil (for crumb; or butter)
Instructions
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Preheat oven to 375°F. Spray a 24-cup mini muffin tin with cooking spray or line with paper liners.
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
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In a large bowl, combine mashed bananas and shredded zucchini. Beat in the egg, Truvia (or sugar), and ½ cup melted coconut oil.
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Fold the dry ingredients into the banana-zucchini mixture just until combined—avoid overmixing. Spoon batter into the mini muffin cups.
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For the crumb topping, melt 1 Tbsp coconut oil and mix with 2 Tbsp flour, brown sugar, and cinnamon. Sprinkle over each muffin.
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Bake about 15 minutes, or until tops spring back when pressed. Cool on a wire rack, then remove from the tin. Store in an airtight container; refrigerate or freeze any leftovers as desired.
Notes
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