Description
These Banana Zucchini Muffins are a delightful way to incorporate veggies into a classic baked treat. Moist and flavorful, these muffins are perfect for breakfast or a snack.
Ingredients
Units
Scale
- 2 cups shredded zucchini, about 1 1/2 medium zucchini
- 2 cups (256 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 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
Banana Zucchini Muffins
Instructions
- Preheat oven to 350°F. Line a muffin tin with liners.
- Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside.
- In a large bowl whisk the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate medium bowl, add the mashed bananas, sugar, eggs, oil, and vanilla. Stir well until fully combined.
- Add the wet ingredients to the dry ingredients. Stir until just combined.
- Fold in the shredded zucchini.
- Add ⅓ cup of batter to each cupcake liner.
- Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but no wet batter. Tops should be rounded and golden brown.
- Let muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg