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