Zucchini Banana Walnut Muffins

Zucchini Banana Walnut Muffins

Health Rating
Prep Cook Ready in Servings
15 min 25 min 40 min 12


1 tsp Baking powder
2 tsp Baking soda
1 large Banana (over-ripe, mashed)
1 cup unpacked Brown sugar
1 tsp Cinnamon
1 large egg Egg
1/2 cup Flaxseed meal (ground)
3/4 cup Partly skimmed milk, 2% M.F.
1/2 tsp Sea salt (coarse)
1 tsp Vanilla extract, pure
12 tsp Walnuts (crushed, for topping)
3/4 cup Wheat flour, whole wheat
3 scoop Whey protein powder, unflavoured
1 1/2 cup slices Zucchini (shredded)


Preheat oven to 375˚F,and prep a standard muffin pan by spraying or greasing with oil. Grate one large zucchini, yielding about 1 1/2 cups shredded, and mash one large over-ripe banana.

In a large bowl, add 3/4 cup whole wheat pastry flour, 1 cup (3 scoops) unflavoured whey protein powder, 1/2 cup ground flaxseed, 1 cup lightly packed brown sugar, 2 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. coarse sea salt, and 1 tsp. ground cinnamon. Use a whisk to stir until well combined. Add zucchini and banana, and stir again.

In a small bowl, lightly beat one large egg. Whisk in 3/4 cup low-fat milk and 1 tsp. vanilla extract. Pour half the liquid into the dry mixture, and fold in before adding the rest. Mix gently until the batter is mostly smooth. Divide among the muffin pan, and bake for 20 to 25 minutes. Let cool completely before eating, about a half hour.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 191
Calories from fat 52
Calories from saturated fat 6.9
Total Fat 5.7 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 1.0 g
Cholesterol 18.5 mg
Sodium 386 mg
Potassium 215 mg
Total Carbohydrate 24.6 g
Dietary Fiber 3.5 g
Sugars 15.3 g
Protein 10.0 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.6
Vegetables 0.2

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada