Description
Indulge in the delightful combination of sweet bananas and tender zucchini with these moist Banana Zucchini Muffins. Perfect for breakfast, snacks, or desserts, this simple recipe packs in nutrition without compromising on flavor. Each muffin boasts a light, fluffy texture and a warm aroma that fills your kitchen, making them an instant family favorite. Whether you enjoy them fresh out of the oven or as part of your meal prep for the week, these muffins are easy to customize and can accommodate various dietary preferences. With wholesome ingredients, this recipe ensures you get a tasty treat that also nourishes your body.
Ingredients
- 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 vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 350°F and line a muffin tin with liners.
- Squeeze excess moisture from shredded zucchini using paper towels and set aside.
- In a large 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; stir gently until just combined.
- Fold in shredded zucchini until evenly distributed throughout the batter.
- Fill muffin liners about two-thirds full with batter.
- Bake for 22-26 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 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 (approximately 85g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg