Healthy Courgette & Banana Muffins

What are your best health hacks to keep yourself focused and on track during busy chaotic weeks? Mine is definitely being prepared and having healthy snacks on hand to go to when life just gets in the way! I love having these Courgette & Banana muffins in my freezer for those desperate times.


This has to be hands down one of my favourite recipes, its naturally sweetened with honey and even though they contain no butter they are super moist thanks to the mashed banana and courgette.


  • 1 large courgette, grated
  • 1 large banana, mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups whole wheat flour
  • 1/3 cup dark chocolate chips (or could substitute for berries or nuts of your choice)



Preheat the to 180*C fanbake. Lightly grease a 12 cup muffin tin.

 Throughly squeeze the courgette in a paper towel to remove as much excess water as possible. Repeat as needed. 

In a large mixing bowl, beat together the banana, honey, coconut oil, and vanilla extract until smooth. Add the eggs, then beat again until combined.

Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine.Add the flour, then mix until the flour disappears. Finally fold in the courgette and chocolate chips.

Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. 

Place in a container then pop in the freezer, will last around 2 months.