Zucchini-Banana Muffins with Cinnamon Streusel

Late summer means cool mornings, warm afternoons and perfect sleeping weather. While fall is still weeks away, I can’t help but start to sneak in pinches of cinnamon here and there. These muffins combine two of my favorite quick breads – banana and zucchini – into a moist, better-for-you breakfast or snack. Try them with a schmear of cream cheese, raspberry preserves or almond butter.

Zucchini-Banana Muffins with Cinnamon Streusel

Yield: 12 muffins


For Streusel

  • 1/2 cup old-fashioned rolled oats
  • 2 T. ground flax seed (or wheat germ)
  • 2 T. brown sugar, packed
  • 1/2 tsp. cinnamon
  • Pinch nutmeg
  • 2 T. butter, softened

For Muffins

  • 2 ripe bananas, mashed
  • 1 egg
  • 2 T. honey
  • 1.5 cups grated zucchini (about 1 large zucchini)
  • 1/4 cup canola oil OR 4 T. unsalted butter, melted
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • Pinch of salt
  • 1 1/2 cups whole wheat flour
  • 1 tsp cinnamon
  • Pinch nutmeg
  • 1/2 tsp. pure vanilla extract


  1. Preheat oven to 350F. Line a muffin pan with 12 cups, set aside. Assemble the streusel. Mix together the oats, flax or wheat germ, brown sugar, cinnamon and nutmeg. With your fingers or a fork, blend in butter, forming small crumbs. Set aside.
  2. Grate the zucchini with a box grater or in the food processor. Place in a fine mesh strainer and press out some of the liquid. Measure out 1 1/2 cups and mix with the mashes bananas.
  3. In a medium bowl, beat egg and honey. Add the grated zucchini/banana mixture and oil or butter.
  4. In a large bowl, sift together the baking soda, baking powder, salt, flour, cinnamon and nutmeg. Make a well in the center and add the zucchini mixture, stirring gently just to combine (do not overmix).
  5. Divide batter between 12 muffin cups. Sprinkle a little streusel on top of each muffin. Bake for 25-30 minutes (rotating the pan once) until a toothpick inserted comes out clean. Cool.
-Recipe adapted from Bran Appetit

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