Description
Indulge in the delightful combination of ripe bananas and fresh zucchini with these Banana Zucchini Muffins. These moist, flavorful treats are perfect for breakfast, a snack, or even dessert. Not only do they sneak in healthy veggies, but they also cater to both kids and adults alike, making them a versatile addition to any meal. Whether enjoyed warm with a spread or as a quick grab-and-go snack, these muffins are sure to satisfy your cravings while providing essential nutrients. Plus, they can be easily stored or frozen for later enjoyment!
Ingredients
- 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 and line a muffin tin with liners.
- Squeeze excess moisture from the shredded zucchini and set aside.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In another bowl, mix mashed bananas, sugar, eggs, oil, and vanilla until well combined.
- Combine wet and dry mixtures gently; then fold in the zucchini.
- Fill each muffin liner about â…“ full with batter.
- Bake for 22-26 minutes until a toothpick comes out clean.
- Cool in the tin for about 10 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 (approx. 85g)
- Calories: 210
- Sugar: 14g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg