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–+ servings

Banana Zucchini Muffins

Moist and flavorful muffins made with ripe bananas and grated zucchini, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
Wet Ingredients
  • 2 medium ripe bananas mashed
  • 1 cup zucchini grated
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar
  • 2 large eggs
  • 0.5 cups vegetable oil
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, mix the wet ingredients: mashed bananas, grated zucchini, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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