Chai-Spiced Banana Coconut Zucchini Muffins 

Muffins are a popular and convenient breakfast option for families on the go, but they often come with a dreaded sugar rush. Using bananas to replace some of the sugar and add more fiber can help offer longer-lasting energy and nutrients. Beyond adding shredded coconut and whole wheat flour for fiber, this recipe includes grated zucchini, which adds another nutritional punch.  


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  • 1 cup mashed frozen banana (from about 2-3 bananas) 
  • 1 zucchini, finely grated, drained 
  • 1/3 cup canola oil, plus oil for muffin tins 
  • ¼ cup maple syrup 
  • 1 teaspoon vanilla extract 
  • 1 large egg, room temp 
  • 1 ¼  cup flour (whole wheat preferred) 
  • 1 ½ teaspoons baking powder 
  • ¼ teaspoon salt 
  • ½ cup unsweetened shredded coconut, plus more for sprinkling prior to baking ¾  teaspoon ground cardamom 
  • ¾  teaspoon cinnamon 
  • ¼  teaspoon ground ginger 
  • ¼  teaspoon allspice 

banana muffins

 Chai-Spiced Banana Coconut Zucchini Muffins 

1.  If using frozen bananas, defrost and remove excess water, then mash.
2. Preheat the oven to 350 degrees. Spray muffin tin with canola oil or other desired oil. 

3. Using a towel, press excess moisture from the grated zucchini

4. In a large bowl, whisk together wet ingredients — canola oil, maple syrup, vanilla, banana, zucchini and egg. 

5. In a separate bowl, combine dry ingredients — flour, baking powder, salt, coconut, cardamom, cinnamon, ginger and allspice — and add to the wet ingredients.

6. Fill oiled or paper-lined muffin cups until two-thirds full. Sprinkle coconut flakes on top. 

7. Bake for 20-25 minutes, or until a toothpick comes out clean.

Nutritional Info per muffin :
Calories 164 l Fat 8g | Carbohydrates 20g (sugar 7g, fiber 2g) | Protein 3g

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