Description
Indulge in the deliciousness of Banana Zucchini Muffins, a perfect blend of sweetness from ripe bananas and moisture from fresh zucchini. These muffins are not only easy to make but also versatile enough for breakfast, snacks, or dessert. With their moist texture and wholesome ingredients, they fit seamlessly into any meal plan while offering a nutritious option without compromising on taste. Bake a batch today to enjoy warm, or freeze them for a delightful treat whenever you crave something sweet!
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 baking powder
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 350°F and line a muffin tin with liners.
- Squeeze out excess moisture from the shredded zucchini using a towel and set aside.
- In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In another bowl, mix mashed bananas, sugar, eggs, vegetable oil, and vanilla until well combined.
- Combine wet ingredients with dry ingredients without overmixing.
- Gently fold in the shredded zucchini.
- Fill muffin liners with about ⅓ cup of batter each.
- Bake for 22-26 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg