Healthy Zucchini Banana Muffins (No Eggs)

I’m often tempted to call these muffins my favorite. Then I start thinking about how much I love my other light and fluffy muffin recipes too. Morning Glory Muffins and Pear Apple Granola Muffins, don’t get jealous. I love you too.

These healthy banana zucchini muffins are made with whole wheat pastry flour, a ripe banana, finely grated zucchini and honey or maple syrup. There are no eggs, and they bake up moist, rich and fluffy.

The Best Banana Zucchini Muffins (Healthy and Egg Free)

It’s time to spotlight these amazingly perfect, moist and rich banana zucchini muffins. Inspired by my Zucchini Banana Bread Pancakes, these muffins are light and fluffy and healthy. My favorite combination!

My 3 year old daughter has a perfect name for muffins: “muffin cookies.” In the mornings while they’re baking, she’ll run over about every 5 minutes, look in the lit up oven and ask if her muffin cookies are ready. I know, baby girl. I can’t wait either. My husband knows he’d better grab a couple freshly baked, because they will not be here when he comes home from work. These muffin cookies will be long gone by then.

Remember how I created my 3 ingredient blender ice cream because dairy and sugar trigger my migraines? Well, eggs are another thing that gives me headaches. Oh, my silly headaches and food sensitivities. I had two choices: spend time on my pity party or figure out how to create my favorite foods without eggs.

With a little tweaking and trial and error, I discovered baking powder, olive oil and applesauce were the perfect egg substitute in muffins. Even though there are no eggs in this recipe, they have a great peak and consistency. Success!

Why You’ll Love These Banana Zucchini Muffins

• No eggs needed. Baking powder, olive oil and applesauce do the work and still give you a nicely peaked top.
• Naturally sweetened. Honey or pure maple syrup and a ripe banana are the only sweeteners.
• A little hidden veggie. Finely grated zucchini melts into the crumb and keeps every muffin moist.
• Easy to make. Whisk the wet ingredients, stir them into the dry and bake for 20 to 25 minutes.

Ingredients You’ll Need

Here is what goes into these zucchini banana muffins and why each one is there. Exact amounts are in the recipe card below.

• Whole wheat flour: I use Bob’s Red Mill whole wheat pastry flour. It is milled from soft wheat, so it is finer and lower in protein than regular whole wheat flour, which keeps the muffins light instead of heavy. Regular whole wheat flour works but gives a denser muffin.
• Aluminum free baking powder: The only leavener in the batter, so make sure it is fresh. It gives the muffins their lift and that nice peak without any eggs.
• Cinnamon: Adds warmth and plays up the banana bread flavor.
• Salt: Just a little, to balance the sweetness and wake up the other flavors.
• Applesauce: Part of the egg replacement. It adds moisture and helps bind the batter. Unsweetened applesauce keeps the sweetness in check.
• Olive oil: Keeps the crumb tender. Oil stays liquid at room temperature, so oil based muffins stay soft even after they cool.
• Milk of your choice: I used vanilla almond milk, which adds a hint of extra flavor. Any dairy or plant milk works.
• Honey or pure maple syrup: The main sweetener. Honey gives a floral note, and maple syrup gives a deeper, caramel flavor. Use whichever you have.
• Banana: One mashed banana adds sweetness, moisture and that classic banana bread taste. The riper and more speckled the banana, the sweeter and more fragrant your muffins will be.
• Zucchini: Grate it finely so it disappears into the batter. Fine shreds release their moisture evenly as the muffins bake, so you get a soft, moist crumb with no stringy bits. There is no need to peel it.

How to Make Banana Zucchini Muffins

1. Heat the oven. Preheat to 375°F and lightly grease a muffin pan. A fully heated oven gives the batter a quick burst of rise for nicely peaked tops.
2. Mix the dry ingredients. In a large mixing bowl, combine the flour, baking powder, cinnamon and salt. Whisk well so the baking powder and cinnamon are spread evenly through the flour. Pockets of baking powder can taste bitter and leave holes in the crumb.
3. Whisk the wet ingredients. In a separate medium bowl, whisk together the applesauce, olive oil, milk, honey or maple syrup, mashed banana and grated zucchini. Mash the banana well first so there are no big lumps. The mixture should look loose and well blended, with the zucchini evenly spread through.
4. Combine. Add the wet ingredients to the dry and stir just to combine. Stop when you no longer see dry flour. The batter will be thick and a little lumpy, and that is exactly right. Overmixing whole wheat batter makes muffins tough, so use a spatula and fold gently.
5. Fill the pan. Scoop about 1/4 cup of batter into each cup. Even scoops mean the muffins all finish baking at the same time.
6. Bake. Bake for 20 to 25 minutes, or until the tops have browned. Your kitchen will smell like banana bread. Let them cool in the pan for a few minutes before you pop them out.

Ways to Customize Banana Zucchini Muffins

• Make them dairy free. Use a plant milk like the vanilla almond milk I used.
• Skip the honey. Pure maple syrup works in place of honey with no other changes.
• Top them warm. My whole family has converted to spreading coconut oil on warm muffins, waffles and bread. Spread some on these, or use it on a loaf of my whole wheat bread. Either way, get your coconut oil on!

Banana Zucchini Muffins FAQs

• Do these muffins have eggs? No. Baking powder, olive oil and applesauce replace the eggs, and the muffins still have a great peak and consistency.
• Can I use regular whole wheat flour? Yes, but the muffins will be a little denser. Whole wheat pastry flour is finer and softer, and it keeps them light and fluffy.
• Do I need to squeeze the zucchini? Usually not, since there is only a half cup and it is grated finely. If your zucchini is very watery, pat the shreds with a towel so the batter doesn’t get too loose.
• Can I use maple syrup instead of honey? Yes. The recipe calls for pure honey or pure maple syrup, so use whichever you like.
• How do I know when they’re done? Bake for 20 to 25 minutes, until the tops have browned. The inside will stay moist.
• How should I store them? Keep cooled muffins in an airtight container at room temperature for a day or two, or in the fridge for 3 to 4 days. They also freeze well. Wrap them individually and thaw on the counter.
• Is there nutrition information for these muffins? Not yet. Nutrition info isn’t listed for this recipe at the moment, but it may be added in the future.

Kitchen Tools for This Recipe

Zucchini Banana Bread Muffins

Banana zucchini muffins made with whole wheat flour, a ripe banana, grated zucchini and honey or maple syrup. There are no eggs, yet they bake up moist and fluffy in 20 to 25 minutes.

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Ingredients

  

• 2 cups whole-wheat flour I use Red Mill's whole wheat pastry flour
• 2 teaspoons aluminum-free baking powder
• 1 teaspoon cinnamon
• 1/2 tsp salt
• 1/2 cup apple sauce
• 1/4 cup olive oil
• 1/4 cup milk of your choice... I used vanilla almond milk
• 1/2 cup pure honey or pure maple syrup
• 1 banana mashed
• 1/2 cup finely grated zucchini

Instructions

 

• Preheat the oven to 375 degrees.
• In a large mixing bowl, combine all the dry ingredients (first 4 ingredients).
• In a separate medium-sized bowl, whisk together the apple sauce, olive oil, milk, honey, banana, and zucchini.
• Add the wet ingredients to the dry ingredients and stir to combine.
• Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 20-25 minutes or until the tops have browned. The inside will be moist!

Made these muffins? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other bakers, and I love hearing about your swaps.

More Recipes You’ll Love

• Morning Glory Muffins
• Pear Apple Granola Muffins
• Zucchini Banana Bread Pancakes
• Healthy Cranberry Orange Muffins
• Pumpkin Banana Muffins
• Whole Wheat Banana Bread

Need a new muffin for the week? Try the Lemon Blueberry Muffins on our sister site, Everything Muffins.