If you’ve ever wanted to turn a boxed muffin mix into something a little more nourishing (while still keeping it easy), these protein banana zucchini muffins are one of my favorite ways to do it.
Simple Mills has amazing box mixes and I love the nutrition in them already, so I decided to just add a little extra oomph into their banana bread mix! Adding a little more fiber and protein to make them even more nourishing + satisfying.
Why You’ll Love These Protein Banana Zucchini Muffins
- naturally sweet from banana (plus a little coconut sugar in the boxed mix)
- boosted with protein from eggs + Greek yogurt
- a sneaky way to add zucchini and fiber
- soft and easy for little eaters
- made in one bowl with a boxed mix shortcut
This is the kind of recipe I love when I want something that feels homemade, but is just easy to whip together! You'd also love my zucchini oatmeal muffins or my zucchini oatmeal bars for other veggie-packed recipes your toddler will love.
Jump to:
- Why You’ll Love These Protein Banana Zucchini Muffins
- Ingredients You'll Need
- How to Make Your Protein Banana Zucchini Muffins
- Hint for the Best Banana Zucchini Muffins
- Substitutions
- Variations
- Equipment
- Storing Your Protein Banana Zucchini Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Protein Banana Zucchini Muffins (with Greek Yogurt + Hidden Veggie)
Ingredients You'll Need
Here's what you'll need to make these protein banana zucchini muffins:
- ripe banana - adds natural sweetness and moisture while helping create that soft banana bread texture
- eggs - provide structure and protein so the muffins hold together well
- Greek yogurt - adds protein and moisture while helping keep the muffins soft and tender
- olive oil (or melted butter/coconut oil) - adds healthy fats and helps create a tender crumb
- chia seeds - a small boost of fiber, omega-3 fats, and plant protein
- shredded zucchini - adds moisture and fiber while blending seamlessly into the batter
- Simple Mills Banana Bread Muffin Mix - gluten-free almond flour mix that makes these muffins incredibly easy to prepare + higher in protein and fiber
- if you'd rather use your own dry mix then I'd use 1½ cups almond flour + ½ cup oat flour or 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
See recipe card for quantities.
How to Make Your Protein Banana Zucchini Muffins
- Step 1: Preheat oven to 350°F and line or lightly grease a muffin tin. In a large bowl, add the banana into a bowl and mash.
- Step 2: Whisk together the mashed banana, eggs, Greek yogurt, and olive oil until smooth.
- Step 3: Stir in the chia seeds and shredded zucchini, then gently fold in the Simple Mills banana bread mix until just combined. Avoid overmixing.
- Step 4: Divide the batter into muffin cups, filling about ¾ full, and bake for 25-30 minutes, until the tops are set and a toothpick inserted comes out mostly clean. Let cool for 5 minutes before transferring to a rack.
Hint for the Best Banana Zucchini Muffins
Let the batter rest for 5-10 minutes before baking. This gives the almond flour, chia seeds, and zucchini time to absorb some of the moisture, which helps the muffins bake up softer and more evenly! It’s a simple step that can make a big difference in the final texture, especially when using gluten-free mixes like Simple Mills.
Substitutions
You can easily adjust this banana zucchini recipe based on dietary needs or ingredients you have available.
- dairy-free: use a dairy-free yogurt alternative instead of Greek yogurt
- oil: melted butter, avocado oil, or coconut oil all work well
- zucchini: shredded carrot or finely grated apple can be used instead
- egg-free: replace the eggs with two flax eggs (2 tablespoon ground flaxseed + 5 tablespoon water, let sit 5 minutes)
- add-ins: chocolate chips, chopped nuts, or seeds can be added without changing the baking time
Variations
These protein banana zucchini muffins are easy to customize depending on what you have on hand or what your family enjoys.
- chocolate chip banana muffins: add ¼–½ cup chocolate chips for a sweeter version kids love
- banana nut muffins: stir in ¼ cup chopped walnuts or pecans for extra texture and healthy fats
- extra protein muffins: add ¼ cup hemp seeds along with the chia seeds
- blueberry banana muffins: fold in ½ cup fresh or frozen blueberries
- carrot banana muffins: swap the zucchini for finely shredded carrot for a slightly sweeter veggie boost
Equipment
You’ll need just a few simple kitchen tools to make these muffins. A mixing bowl and whisk for combining the wet ingredients, a box grater for shredding the zucchini, and a muffin tin lined with paper liners or lightly greased. A cooling rack is also helpful so the muffins can cool evenly after baking.
Storing Your Protein Banana Zucchini Muffins
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. These muffins also freeze well, making them great for easy toddler snacks or breakfasts during the week. Simply place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. To serve, let them thaw at room temperature or warm briefly in the microwave for about 15-20 seconds.
Tiff's Dietitian Tip
If you’re feeding toddlers, small upgrades to familiar foods can go a long way. Adding ingredients like Greek yogurt, chia seeds, or shredded vegetables to recipes you already enjoy can help boost protein, fiber, and healthy fats without drastically changing the flavor or texture. Sometimes the easiest way to improve nutrition is simply building on foods your family already loves!
FAQ
Yes, lightly squeezing the shredded zucchini helps remove excess moisture so the muffins bake up soft instead of soggy. Just a quick squeeze with a paper towel or clean kitchen towel is enough.
Yes! Simply divide the batter into a mini muffin tin and bake at 350°F for about 12-15 minutes, or until the tops are set and a toothpick comes out mostly clean.
You can substitute the Greek yogurt with a dairy-free yogurt alternative. The muffins will still be soft and moist.
Absolutely. Chocolate chips, hemp seeds, chopped walnuts, or pecans are all great additions. About ¼-½ cup of mix-ins works well without affecting the texture.
Yes! These muffins freeze well. Store them in a freezer-safe bag or container for up to 3 months. Let them thaw at room temperature or warm them in the microwave for 15-20 seconds.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these protein banana zucchini muffins:
Protein Banana Zucchini Muffins (with Greek Yogurt + Hidden Veggie)
Equipment
- grater for zucchini
Ingredients
- 1 ripe banana mashed
- 2 eggs
- ½ cup plain Greek yogurt or dairy-free yogurt
- ¼ cup olive oil or melted butter or coconut oil
- 2 tablespoon chia seeds
- ½ cup finely shredded zucchini juice squeezed out
- 1 box Simple Mills Banana Bread Muffin Mix
Optional Add-Ins
- ¼-½ cup chocolate chips
- ¼ cup hemp seeds
- ¼ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F and line or lightly grease a muffin tin.
- In a large bowl, whisk together the mashed banana, eggs, Greek yogurt, and olive oil until smooth.
- Stir in the chia seeds and shredded zucchini, then gently fold in the Simple Mills banana bread muffin mix until just combined. Do not overmix.
- Divide the batter into muffin cups, filling about ¾ full, and bake for 25-30 minutes, until the tops are set and a toothpick inserted into the center comes out mostly clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.
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