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Banana Zucchini Muffins Recipe

Banana Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 101 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 26 minutes
  • Total Time: 41 minutes
  • Yield: 13 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

    Banana Zucchini Muffins

  • 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

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with liners.
  2. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside.
  3. In a large bowl whisk the flour, cinnamon, baking powder, baking soda, and salt.
  4. In a separate medium bowl, add the mashed bananas, sugar, eggs, oil, and vanilla. Stir well until fully combined.
  5. Add the wet ingredients to the dry ingredients. Stir until just combined.
  6. Fold in the shredded zucchini.
  7. Add ⅓ cup of batter to each cupcake liner.
  8. 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.
  9. 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