Irresistible Banana Zucchini Muffins – Healthy & Delicious

There’s something magical about the aroma of freshly baked banana zucchini muffins wafting through your kitchen. The sweet, earthy scent mingles with a hint of cinnamon, promising a delightful treat that’s both comforting and healthy. Imagine biting into a warm muffin, its soft texture giving way to the perfect blend of flavors that dance on your taste buds.

I remember the first time I made these banana zucchini muffins for my family. My kids, typically suspicious of anything green, devoured them in mere minutes. Their surprised faces turned into joy as they eagerly asked for seconds. These muffins are perfect for breakfast, snacks, or even dessert, making every moment feel special and delicious.

I once surprised my friends with these muffins at brunch, and they were blown away by how delicious they were!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Choose bananas that are speckled brown for the sweetest flavor and best moisture.

• Zucchini: Pick small to medium zucchinis; they are tender and less seedy.

• All-Purpose Flour: Standard flour works great here, but whole wheat adds extra nutrients if desired.

• Baking Soda: Ensure it’s fresh for the best rise; old baking soda will leave you with flat muffins.

• Cinnamon: Use ground cinnamon to bring warmth and depth to your muffins; it pairs beautifully with bananas.

• Eggs: Large eggs act as a binding agent; feel free to substitute with flax eggs for a vegan option.

• Sugar: Granulated sugar is standard, but you can use brown sugar for added richness.

• Vanilla Extract: Pure vanilla extract enhances the flavor profile, making every bite irresistible.

• Walnuts or Chocolate Chips (Optional): Add-ins provide texture and additional flavor; go nuts or get chocolatey!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with nonstick cooking spray for easy removal.

Mash the Bananas: In a large mixing bowl, mash 2-3 ripe bananas until smooth. The riper the bananas, the sweeter your muffins will be.

Add Zucchini and Wet Ingredients: Grate one medium zucchini using a box grater. In the bowl with bananas, add grated zucchini along with two eggs, 1/3 cup of melted butter, and 1 teaspoon of vanilla extract.

Mix Dry Ingredients Separately: In another bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and a pinch of salt until well combined.

Combine Mixtures Gently: Pour the dry ingredients into the wet mixture. Stir gently until just combined; be careful not to overmix for fluffy muffins.

Add Optional Ingredients and Bake!: If using walnuts or chocolate chips, fold them gently into the batter. Divide the batter evenly among muffin cups and bake for 20-25 minutes or until golden brown on top.

Let your banana zucchini muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy them warm or save them for later because trust me; they taste even better after resting!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix the dry ingredients first, then combine them with the wet mixture for even distribution.

Add Your Touch

Feel free to swap out some of the flour for whole wheat or add nuts for extra crunch. Chocolate chips can also take these muffins to new heights!

Storing & Reheating

Store your muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag and reheat in the microwave.

I remember the first time I made banana zucchini muffins; my friends devoured them within minutes! They couldn’t believe there were veggies hidden inside—what a delightful surprise!

FAQ

Can I use frozen zucchini in banana zucchini muffins?

Yes, just make sure to drain excess moisture after thawing.

How long do banana zucchini muffins last?

They last up to three days at room temperature or longer if frozen.

Can I substitute other fruits in this recipe?

Absolutely! Applesauce or grated carrots work wonderfully as substitutions.

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Banana Zucchini Muffins

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Indulge in the delightful experience of homemade banana zucchini muffins, where moist banana goodness meets the subtle crunch of zucchini. Perfectly spiced with cinnamon, these muffins are not only a treat for your taste buds but also a clever way to sneak in some veggies. Ideal for breakfast, snacks, or dessert, they’re sure to become a family favorite!

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Makes approximately 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 ripe bananas (mashed)
• 1 medium zucchini (grated)
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/3 cup melted butter
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup granulated sugar
• Optional: ½ cup walnuts or chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the ripe bananas until smooth.
3. Stir in grated zucchini, melted butter, eggs, and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
6. If desired, fold in walnuts or chocolate chips gently.
7. Divide the batter into muffin cups and bake for 20-25 minutes or until golden brown.
8. Cool in the pan for five minutes before transferring to a wire rack.

Nutrition

• Serving Size: 1 muffin (50g)
• Calories: 150
• Sugar: 8g
• Sodium: 100mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg