Whole Wheat Banana, Carrots, Zucchini Muffins

35 Minutes

super easy


If you’re a fan of baked goods but still want to eat healthy, then whole wheat banana, carrots, and zucchini muffins will be your new best friend. These delightful little treats are the perfect way to sneak some extra nutrients into your diet, without sacrificing flavor. The sweetness of the banana pairs perfectly with the subtle hint of carrot and zucchini, creating a tasty combination that will make your taste buds sing. What’s more, these healthy muffins are easy to make and perfect for on-the-go snacking. So why not indulge in a guilt-free treat and whip up a batch of whole wheat banana, carrots, and zucchini muffins today? Your stomach (and taste buds) will thank you!

Who says healthy can’t be delicious too? These whole wheat muffins packed with banana, carrots, and zucchini are the perfect example. Not only do they taste amazing, but they also provide a handful of nutritional benefits. Whole wheat flour brings more fiber to the table, while bananas offer potassium and natural sweetness. Carrots and zucchini add a dose of vitamins and antioxidants. You won’t even know you’re eating your vegetables with these healthy muffins that are sure to satisfy your sweet tooth. So go ahead, indulge guilt-free and enjoy the benefits of these tasty ingredients.

Why You’ll Love It

  • Not only are they incredibly flavorful, but they provide your body with all the goodness it needs to start the day off right.
  • These healthy muffins are great for a quick breakfast or a midday snack that you can feel good about.
  • These healthy muffins are a deliciously satisfying treat that you can feel good about indulging in, with the added bonus of being packed with wholesome ingredients.

Recipe Cost Breakdown

     1 medium zucchini: $0.57

     1 large carrot: $0.51

     2 medium ripe bananas: $0.62

     ⅓ cup maple syrup: $2.32

     1 tsp pure vanilla extract: $1.24

     ¼ cup almond milk: $0.25

     2 organic pasture-raised eggs: $1.06

     1 ¼ cup whole wheat flour: $0.40

     ½ cup rolled oats: $0.34

     1 tsp baking powder: $0.05

     ½ tsp baking soda: $0.009

     1 ½ tsp ground cinnamon: $0.21

     Total Cost: $7.57

What You’ll Need

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Adjust Servings
1 medium zucchini, grated
1 large carrot, grated
2 medium ripe bananas, mashed
⅓ cup maple syrup
1 tsp pure vanilla extract
¼ cup almond milk
2 organic pasture-raised eggs
1 ¼ cup whole wheat flour
½ cup rolled oats
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
Optional: butter, to serve

Nutritional Information

239 Calories
1g Total Fats
337mg Sodium
46g Total Carbs
6g Fiber
18g Sugar
7g Protein



Preheat the oven to 350 degrees fahrenheit and generously grease a muffin tin with oil or oil baking spray.
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Using a standing grater, grate zucchini over a clean dish towel, wrap tightly and squeeze out as much excess water as you can over the sink. Then, grate the carrot and transfer both to a medium size mixing bowl.
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Next, add in your ripe bananas and mash well with a fork.
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Add maple syrup, vanilla extract, milk, eggs, whole wheat flour, rolled oats, baking powder, baking soda, salt and cinnamon. Mix well and transfer evenly to a 6 tin muffin tray with a spoon or ice cream scooper.
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Bake for about 25 minutes, though the cook time will vary depending on the strength of your oven. Check with a toothpick inserted in the middle of the muffin; if it comes out clean, the muffins are done. Allow to cool for 10 minutes before enjoying!
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Will stay fresh in the refrigerator for 4 - 5 days or frozen for 1 month.
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