Description
Indulge in the delightful fusion of flavors with these Banana Zucchini Muffins! Perfectly balancing sweet and savory, these moist treats are a fantastic way to enjoy vegetables in your breakfast or snack routine. Made with ripe bananas and fresh zucchini, they offer a unique taste that is both satisfying and nutritious. Easy to prepare and versatile, these muffins can be enjoyed warm from the oven or stored for later enjoyment. Whether you’re treating yourself in the morning, packing them for lunch, or serving them as a tasty dessert, these muffins are sure to impress everyone at the table!
Ingredients
- 2 cups shredded zucchini
- 2 cups all-purpose flour
- 2 ripe bananas (mashed)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- Wrap shredded zucchini in a towel to remove excess moisture.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In another bowl, mix mashed bananas, sugar, eggs, oil, and vanilla until combined.
- Combine wet ingredients with dry ingredients and stir gently until just mixed.
- Fold in the shredded zucchini.
- Fill muffin liners about two-thirds full with batter.
- Bake for 22–26 minutes until golden brown; use a toothpick to check doneness.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg