Description
Enjoy the delightful fusion of ripe banana and shredded zucchini in these moist and flavorful Banana Zucchini Muffins. Perfect for breakfast or a cozy snack, this simple recipe is a comforting and healthy treat with golden brown tops.
Ingredients
Zucchini:
- 2 cups (about 1 ½ medium) shredded zucchini (200 g)
Dry Ingredients:
- 2 cups (256 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients:
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line muffin tin with liners.
- Prepare zucchini: Wrap shredded zucchini in a towel and squeeze out excess water. Set aside.
- Mix dry ingredients: In a large bowl, whisk flour, cinnamon, baking powder, baking soda, and salt.
- Combine wet ingredients: In a medium bowl, mix mashed bananas, sugar, eggs, oil, and vanilla.
- Combine mixtures: Add wet mixture to dry mixture and stir until just combined.
- Add zucchini: Fold in shredded zucchini.
- Fill muffin liners: Spoon about ⅓ cup batter into each liner.
- Bake: Bake for 22–26 minutes until a toothpick comes out clean.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use ripe bananas for better sweetness.
- Squeeze zucchini to prevent soggy muffins.
- Add chocolate chips or nuts for variation.
Nutrition
- Serving Size: 1 muffin
- Calories: 335 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
