Description
Banana zucchini muffins are a moist and nutritious treat combining ripe bananas and shredded zucchini for a healthy twist on classic muffins.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 2 ripe bananas, mashed
- 1 cup grated zucchini
- ½ cup brown sugar
- 1 egg
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- Whisk flour, baking soda, baking powder, salt, and cinnamon in a bowl.
- In another bowl, mix mashed bananas, zucchini, brown sugar, egg, oil, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Divide batter evenly into muffin cups.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to keep muffins tender.
- Pat zucchini dry with a towel to remove excess moisture.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
