Description
These Banana Zucchini Muffins offer a delightful blend of flavors. With ripe bananas and fresh zucchini, they’re moist, flavorful, and easy to make. Ideal for breakfast or a snack, this recipe combines healthy ingredients into a tasty treat everyone will love.
Ingredients
Scale
- 2 cups shredded zucchini (about 2 small zucchini, shredded and let sit on a paper towel)
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 1 cup mashed banana (about 2 bananas)
Instructions
- Preheat your oven to 425°F and line a muffin tin with liners.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt until combined.
- In a larger bowl, combine the sugar, eggs, vegetable oil, vanilla extract, and mashed bananas. Mix until smooth.
- Add the dry ingredient mixture to the wet ingredients and whisk until fully combined.
- Gently fold in the shredded zucchini until evenly incorporated.
- Scoop the batter into the prepared muffin tins.
- Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for an additional 18-20 minutes.
- Remove the muffins from the oven and let cool for about 10 minutes.
Notes
Let the shredded zucchini drain on a paper towel to avoid excess moisture in the muffins.
These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg