Banana Zucchini Muffins
Banana zucchini muffins are a deliciously moist treat that perfectly blends the sweetness of ripe bananas with the subtle flavor of zucchini. Ideal for breakfast or as a snack, these muffins are not only tasty but also a sneaky way to incorporate vegetables into your diet. Enjoy the comforting aroma that fills your kitchen as they bake, and savor each bite of this wholesome delight!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ripe bananas (mashed)
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, mash the ripe bananas until smooth. Fold in the grated zucchini.
- In another bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients, folding gently to combine.
- Beat the eggs and mix in with oil and vanilla until no dry flour remains.
- Spoon batter into muffin cups, filling them two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg