Description
Indulge in the perfect blend of flavor and nutrition with these Banana Zucchini Muffins. These moist, tender treats bring together the natural sweetness of ripe bananas and the subtle freshness of zucchini, making them a wholesome choice for breakfast, snacks, or dessert. Whether you enjoy them warm with a spread or as a quick grab-and-go option during busy mornings, these muffins are sure to impress. Plus, they are easy to make, freezer-friendly, and can be customized with your favorite add-ins like nuts or chocolate chips for extra texture.
Ingredients
Scale
- 2 cups shredded zucchini
- 2 cups all-purpose flour
- 2 ripe bananas (mashed)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Squeeze excess moisture from the shredded zucchini using a clean towel.
- In one bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In another bowl, mix mashed bananas, sugar, eggs, vegetable oil, and vanilla until smooth.
- Combine wet ingredients into dry ingredients; stir until just mixed—do not overmix.
- Gently fold in the shredded zucchini.
- Fill each muffin liner about two-thirds full with batter.
- Bake for 22–26 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the pan for ten minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg