Sugar Free Banana Zucchini Muffins

If you are like me then you barely have time to eat anything proper for breakfast. More often than not, I end up making a protein shake all while getting kids out of bed, dressed, fed, and while making lunches. We have established a pretty good morning routine that the kids can now do on auto-pilot in order to get us out the door by 7:20am. For days that we are running behind though, it is important to have easy to grab and go items. Some of our favorite quick breakfast options are these sugar free banana zucchini muffins.

The original recipe calls for actual sugar, but I recently have been experimenting more with sugar substitutes. I honestly have found that there isn’t much difference and the taste is still great. If you prefer not to use sugar substitutes, then you can replace those with your normal sugars of equal quantities.

This recipe was adapted from All Recipes.


2 Extra Ripe Bananas
1 ½ c. Sugar Substitute
1 c. Shredded Zucchini
1 c. Applesauce
3 Eggs
½ c. Brown Sugar Substitute
1 tsp. Vanilla Extract
3 c. Flour
1 Tbsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Ginger
1 tsp. Salt
1 tsp. Baking Soda
½ tsp. Baking Powder
1 c. Sugar Free Chocolate Chips (optional)


1. Preheat your oven to 350F. Grease muffin tins or use cupcake liners (makes about 24 muffins).
2. In a large bowl, mix bananas, sugar substitute, zucchini, applesauce, eggs, brown sugar substitute, and vanilla extract.
3. In a separate bowl, combine flour, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder.
4. Add the dry ingredients to the wet ingredients a little at a time until combined. Fold in sugar free chocolate chips.
5. Fill muffin tins 2/3 full and bake for 20 minutes.
6. Enjoy!

Banana and zucchini might seem like an odd combination, but these flavors actually go really well together. For those parents with picky eaters, the zucchini blends into the background so your kids won’t even taste it. My kids love grabbing these for breakfast in the morning and, because they are sugar-free, I honestly prefer it over their usual choice of Cinnamon Toast Crunch.

I was actually surprised at how good these taste for not having any sugar in them. They are full of warm spices that nicely compliment the banana flavor. For sugar substitutes, I use Truvia Sweetener that I just pick up at my local grocery store. Lily’s Sugar Free Milk Chocolate Chips are my go-to favorite for chocolate chip alternatives.

I whipped these muffins up after the kids went to bed in less than 45 minutes – they are that easy! When they woke up they were surprised with yummy, delicious homemade muffins. Try these out and let me know what you think!

Want more sugar free recipes? Try my sugar free chocolate chip cookies.

You Might Also Like

Leave a Reply

Verified by MonsterInsights