Description

Banana Zucchini Muffins are a delicious and nutritious treat that perfectly blends the sweet flavors of ripe bananas with the subtle earthiness of zucchini. Ideal for breakfast, snacks, or dessert, these muffins are moist and flavorful, making them a delightful addition to any meal or gathering. Easy to prepare with simple ingredients, they can be enjoyed fresh or frozen for later. Kids will love them too, thanks to the sweetness from bananas and the hidden veggies. Whip up a batch today and savor the joy of homemade goodness!

Ingredients

Scale

2 cups shredded zucchini
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)
1 cup granulated sugar
2 large eggs (room temperature)
1 cup vegetable oil
2 teaspoons vanilla extract

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Instructions

Preheat your oven to 350°F and line a muffin tin with liners.
Squeeze excess moisture from shredded zucchini and set aside.
In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
In another bowl, combine mashed bananas, sugar, eggs, oil, and vanilla; mix well.
Fold wet ingredients into dry ingredients until just combined.
Gently incorporate the zucchini into the batter.
Fill muffin liners about ⅓ full with batter.
Bake for 22-26 minutes or until a toothpick inserted comes out clean.
Cool in the pan for about 10 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (80g)
Calories: 210
Sugar: 12g
Sodium: 115mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg