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A close up of almond banana zucchini muffins on white paper

Almond Banana Zucchini Muffins

  • Author: Melissa Riker
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: American


Healthy and delicious, these Almond Banana Zucchini Muffins are easy to make and won’t leave you feeling guilty!


  • 2.5 medium bananas
  • 1 medium zucchini, shredded
  • 1 cup whole wheat flour
  • 1/2 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1 tsp cinnamon + 1 tablespoon for topping
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1/3 cup pure maple syrup
  • 3 tablespoons olive oil
  • 1/4 cup chopped almonds for topping


  1. Preheat the oven to 375 degrees. Spray a muffin pan with nonstick spray and set aside.
  2. In a large bowl combine all dry ingredients.
  3. In a medium bowl add the banana and vanilla. Mash to combine.
  4. Add remaining wet ingredients (excluding zucchini) to the mashed banana and mix well.
  5. Combine the wet and dry ingredients together and mix in the zucchini.
  6. Spray a muffin tin (or silicone muffin cups) with non stick spray and portion batter
    into the cups. Top each muffin with almonds and cinnamon.
  7. Bake for 22 minutes. Serve warm or cool.

Keywords: banana, zucchini, almond, muffins