Description
These Banana Zucchini Muffins are the perfect way to enjoy a wholesome, moist, and flavorful treat! Combining the natural sweetness of ripe bananas with the subtle freshness of zucchini, these muffins are packed with nutrients and make a great snack, breakfast, or dessert. Easy to make and kid-approved, they’re a delicious way to sneak in some veggies!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup grated zucchini (squeezed to remove excess moisture)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- ⅓ cup unsalted butter, melted (or coconut oil for a dairy-free option)
- 1 teaspoon pure vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly with non-stick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the mashed bananas, grated zucchini, granulated sugar, brown sugar, egg, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in walnuts or chocolate chips if using.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Add-Ins: Customize your muffins with additions like raisins, shredded coconut, or dried cranberries for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
Nutrition
- Serving Size: 12 muffins
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 180 mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g