Description
A deliciously moist muffin combining ripe bananas and fresh zucchini, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup grated zucchini, drained
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 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, combine the grated zucchini, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Fold in the chopped nuts if using.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra moisture, you can add 1/4 cup of applesauce to the batter.
- These muffins can be frozen for up to 3 months. Wrap them tightly in plastic wrap and store in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 30