Whole Wheat Banana Zucchini Crumb Muffins Recipe

Name: Whole Wheat Banana Zucchini Crumb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 2 teaspoons Cinnamon; 1/4 teaspoons Salt; 1 whole Egg; 1 Tablespoon Coconut Oil; 2 Tablespoons Honey; 2 teaspoons Vanilla Extract; 1 whole Medium Very Ripe Banana; 1/4 cups Greek Yogurt; 3/4 cups Shredded Zucchini; FOR THE TOPPING:; 1/4 cups Brown Sugar; 2 Tablespoons Flour; 1 teaspoon Cinnamon; 2 Tablespoons Cold Butter, Diced

Servings: persons

1-1/4 cup Whole Wheat Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
2 teaspoons Cinnamon
1/4 teaspoons Salt
1 whole Egg
1 Tablespoon Coconut Oil
2 Tablespoons Honey
2 teaspoons Vanilla Extract
1 whole Medium Very Ripe Banana
1/4 cups Greek Yogurt
3/4 cups Shredded Zucchini
FOR THE TOPPING:
1/4 cups Brown Sugar
2 Tablespoons Flour
1 teaspoon Cinnamon
2 Tablespoons Cold Butter, Diced

1
Preheat oven to 350u00b0F. Grease a 6-count jumbo muffin tin and set aside. (Use a standard muffin tin if desired, but reduce the oven temperature to 325u00b0F and scale back baking time by 5-7 minutes.)
2
In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3
In a small bowl, whisk together egg, coconut oil, honey, and vanilla. Stir in mashed banana and yogurt. Add to the dry mixture and stir until just combined. Grate zucchini, and fold into batter. Evenly divide batter into 5 jumbo muffin cavities or 10 standard-sized cavities.
4
In a small bowl, combine topping ingredients, cutting in butter until small crumbles form. Evenly divide topping among the tops of the muffins. Place in the oven and cook for 25 minutes (scale back for standard-sized muffins.)
5
Remove from oven and let cool before removing from pan. Store in an airtight container. You can also freeze them to make them last longer.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/4 cup Whole Wheat Flour, 1-1/2 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 2 teaspoons Cinnamon, and more.

Yes, Whole Wheat Banana Zucchini Crumb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Banana Zucchini Crumb Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions