Description
These banana zucchini muffins are incredibly moist, packed with flavor from ripe bananas and shredded zucchini, and perfect for breakfast or a snack. They’re easy to make and a great way to use up summer zucchini.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup shredded zucchini (squeezed dry)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined.
- Add eggs one at a time, whisking well after each. Stir in vanilla, mashed bananas, and shredded zucchini.
- Pour the dry ingredients into the wet mixture and fold with a spatula until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
To make these muffins dairy-free, substitute melted coconut oil for butter and use a dairy-free milk yogurt if needed. Squeeze zucchini thoroughly to remove excess moisture to prevent soggy muffins.
Nutrition
- Calories: 210
- Sugar: 17g
- Fat: 8g
- Carbohydrates: 32g
- Protein: 3g