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–+ servings

Banana Zucchini Muffins

Deliciously moist muffins made with ripe bananas and fresh 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 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour
  • 1 cup Whole wheat flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
Wet Ingredients
  • 2 medium Ripe bananas mashed
  • 1 cup Zucchini grated
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 cup Vegetable oil
  • 2 large Eggs
  • 1 teaspoon Vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
  2. In a mixing bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, combine the mashed bananas, grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
  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, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

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

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