Description
These moist and delicious zucchini banana muffins are the perfect way to use up ripe bananas and fresh zucchini. They are packed with flavor and are a great snack or breakfast option.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, combine the grated zucchini, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts or chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Category: Breakfast
Nutrition
- Calories: 150
- Sugar: 10
- Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
Keywords: zucchini banana muffins, healthy muffins, easy muffin recipe, breakfast muffins, snack muffins