Description
Delicious and moist Banana Zucchini Muffins that are perfect for breakfast or a sweet treat. These muffins are packed with flavor and a great way to sneak in some veggies!
Ingredients
Shredded Zucchini:
- 2 cups shredded zucchini, about 1 ½ medium zucchini
Dry Ingredients:
- 2 cups (256 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients:
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F. Line a muffin tin with liners.
- Prepare zucchini: Squeeze excess water from shredded zucchini and set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, mix mashed bananas, sugar, eggs, oil, and vanilla until well combined.
- Combine wet and dry ingredients: Add wet ingredients to dry ingredients and stir until just combined.
- Add zucchini: Fold in shredded zucchini.
- Bake: Fill muffin liners with batter and bake for 22-26 minutes until a toothpick comes out clean. Cool in pan before transferring to a wire rack.
Notes
- You can add nuts or chocolate chips for extra flavor.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 335
- Sugar: 21g
- Sodium: 189mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg
