Protein Banana Zucchini Muffins (with Greek Yogurt + Hidden Veggie)
These soft protein banana zucchini muffins are an easy way to upgrade a boxed muffin mix with extra nutrition. Made with Greek yogurt, chia seeds, and a hidden veggie boost, they’re moist, toddler-friendly, and perfect for breakfast, snacks, or freezer meal prep.
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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