Description
Indulge in the delightful blend of flavors with these Banana Zucchini Muffins. They are a perfect combination of sweet, ripe bananas and tender zucchini, making them a scrumptious option for breakfast, snacks, or dessert. Not only are these muffins easy to prepare with simple ingredients, but they also pack a nutritious punch, allowing you to sneak in some veggies while satisfying your sweet tooth. Whether enjoyed warm out of the oven or shared at gatherings, these versatile muffins are sure to impress everyone at the table!
Ingredients
Scale
- 2 cups shredded zucchini (about 1 ½ medium)
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ripe bananas (mashed, about 1 cup)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with liners.
- Wrap shredded zucchini in a paper towel and squeeze out excess moisture.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, mix mashed bananas, sugar, eggs, oil, and vanilla until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Fold in the prepared zucchini until evenly distributed.
- Fill muffin liners with about â…“ cup of batter each.
- Bake for 22-26 minutes or until a toothpick comes out clean or with a few crumbs.
- Let cool in the pan for about 10 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (65g)
- Calories: 218
- Sugar: 14g
- Sodium: 145mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg