banana zucchini muffins
These moist and delicious Banana Zucchini Muffins are packed with flavor, perfect for breakfast or a snack, and make great use of fresh zucchini and ripe bananas.
Ingredients
Main Ingredients
- 2 cups shredded zucchini about 1 1/2 medium zucchini
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 2 medium ripe bananas mashed, about 1 cup
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a muffin tin with liners.
- Gently wrap the shredded zucchini in a paper towel or clean towel and squeeze out any excess water. Set aside.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In a separate medium bowl, add mashed bananas, sugar, eggs, oil, and vanilla extract. Stir until fully combined.
- Add wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini.
- Spoon about 1/3 cup of batter into each cupcake liner.
- Bake for 22-26 minutes or until a toothpick inserted in the center comes out with crumbs but no wet batter. Tops should be golden brown.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a twist, try adding chopped walnuts or substituting half the sugar with brown sugar. These muffins freeze well and taste great reheated.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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