Description
Deliciously moist muffins made with ripe bananas and grated zucchini, packed with chocolate chips for a sweet treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine the mashed bananas, grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- These muffins can also be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: zucchini banana chocolate chip muffins, healthy muffins, banana muffins, zucchini recipes, chocolate chip muffins