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Banana Zucchini Muffins

Banana Zucchini Muffins


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  • Author: Cara
  • Total Time: 40 minutes
  • Yield: Approximately 12 muffins 1x

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

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

  1. Preheat your oven to 350°F and line a muffin tin with liners.
  2. Squeeze excess moisture from the shredded zucchini and set aside.
  3. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  4. In another bowl, mix mashed bananas, sugar, eggs, oil, and vanilla until well combined.
  5. Combine wet and dry mixtures gently; then fold in the zucchini.
  6. Fill each muffin liner about â…“ full with batter.
  7. Bake for 22-26 minutes until a toothpick comes out clean.
  8. 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