Description
Deliciously moist muffins that combine the sweetness of ripe bananas with the freshness of zucchini, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 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 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, mix together the mashed bananas, grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- If using, fold in the chopped nuts.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- These muffins freeze well; simply wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: banana zucchini muffins, healthy muffins, easy muffin recipe, quick breakfast muffins, zucchini recipes, banana recipes, moist muffins