Nutty Banana-Zucchini Lunchbox Muffins
These irresistibly moist and wholesome muffins are the perfect solution for busy families looking to add nutritious options to their kids' lunches. Packed with the goodness of ripe bananas and shredded zucchini, these muffins not only offer a delightful taste but also include the heartiness of quick-cooking oats. A hint of brown sugar and melted butter gives them just the right amount of sweetness. Perfectly portable, they make a fantastic snack or a quick breakfast on the go. Make a batch ahead of time and watch them disappear!
18
Servings
120
Calories
10
Ingredients
Ingredients
shredded zucchini
1 cup (w/ or w/o skin)
ripe bananas
3-5 (smashed)
brown sugar
1/2 cup (firmly packed)
egg
1 (beaten)
baking soda
1 1/2 teaspoons
baking powder
1 1/2 teaspoons
all-purpose flour
1 1/2 cups (sifted)
quick-cooking oatmeal
1 cup
melted butter
1/2 cup
salt
1/2 teaspoon (optional)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
2
In a large bowl, combine the shredded zucchini and the ripe bananas, mashing them together until well combined while leaving some lumps for texture. You should have roughly 2 1/2 cups of mixed ingredients.
3
Add the firmly packed brown sugar and the beaten egg to the zucchini-banana mixture and mix well until combined.
4
Pour in the melted butter and stir until everything is evenly incorporated.
5
In a separate bowl, whisk together the all-purpose flour, quick-cooking oatmeal, baking soda, baking powder, and salt (if using).
6
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
7
Spoon the batter into the prepared muffin cups, filling each about 3/4 full to allow for rising.
8
Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
9
Once baked, remove the muffins from the oven and let them rest in the tin for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
5g
Fat
16g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Nutty Banana-Zucchini Lunchbox Muffins?
They are moist and wholesome muffins made with ripe bananas, shredded zucchini, and quick-cooking oats, perfect for kids' lunches.
How many servings does this recipe make?
This recipe makes 18 muffins.
What is the calorie count per muffin?
Each muffin contains 120 calories.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (175°C).
How long do the muffins need to bake?
Bake the muffins for 20-30 minutes.
What are the main wet ingredients?
The main wet ingredients include shredded zucchini, ripe bananas, brown sugar, a beaten egg, and melted butter.
Do I need to peel the zucchini?
No, the zucchini can be shredded with or without the skin.
How many bananas are required for this recipe?
You will need between 3 and 5 ripe smashed bananas.
What type of oats should I use?
The recipe calls for 1 cup of quick-cooking oatmeal.
How much fat is in each muffin?
Each muffin contains 5g of fat.
How much protein is provided per serving?
There are 2g of protein per serving.
How many carbohydrates are in one muffin?
One muffin contains 16g of carbohydrates.
What kind of flour is used in this recipe?
This recipe uses 1 1/2 cups of sifted all-purpose flour.
How much brown sugar is needed?
You need 1/2 cup of firmly packed brown sugar.
Is there any salt in this recipe?
Yes, 1/2 teaspoon of salt is included, though it is optional.
How much baking soda is used?
The recipe requires 1 1/2 teaspoons of baking soda.
How much baking powder is used?
The recipe requires 1 1/2 teaspoons of baking powder.
How should the muffin tin be prepared?
You should grease the muffin tin or line it with muffin liners.
How full should I fill the muffin cups?
Fill each muffin cup about 3/4 full to allow for rising.
How can I tell if the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean.
How long should the muffins cool in the tin?
Let the muffins rest in the tin for 2 minutes before moving them to a wire rack.
Can these muffins be made ahead of time?
Yes, they are great for making ahead of time as snacks or for lunchboxes.
How many ingredients are in this recipe?
There are a total of 10 ingredients.
What is the food category for this recipe?
This recipe is categorized as Quick Breads.
Is there any cholesterol information available?
The provided data does not list a specific cholesterol value.
What is the recommended preparation for the bananas?
The bananas should be smashed and mixed with the zucchini, leaving some lumps for texture.
How much butter is needed?
The recipe requires 1/2 cup of melted butter.
What tags are associated with this recipe?
Tags include muffins, lunchbox, healthy snacks, banana, zucchini, and oatmeal.
Is the egg beaten before adding it to the mix?
Yes, the egg should be beaten before being added to the zucchini-banana mixture.
Should I mix dry and wet ingredients separately?
Yes, whisk the dry ingredients together in a separate bowl before gradually adding them to the wet mixture.