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Zucchini Banana Bread Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 139 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Zucchini Banana Bread Muffins are a moist, flavorful, and wholesome treat combining the natural sweetness of ripe bananas with the subtle freshness of grated zucchini. Perfect for breakfast or a healthy snack, they feature warm spices like cinnamon and nutmeg and can be made with sugar or monk fruit sweetener to keep them low in sugar. Baked to golden perfection, these muffins are easy to prepare and customizable with optional add-ins like chocolate chips or nuts.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 medium-sized zucchini, about 1½ cups grated zucchini (excess moisture removed)

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 3/4 cup sugar or monk fruit sweetener
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Prepare the zucchini: Grate the entire zucchini using a regular-sized grater. Place the grated zucchini on a paper towel or thin kitchen towel and gently press or squeeze to remove excess moisture. Set aside.
  2. Mash the bananas and combine wet ingredients: In a large bowl, mash the ripe bananas thoroughly with a fork until no large chunks remain. Add the eggs, unsweetened applesauce, and vanilla extract. Whisk these together until well combined.
  3. Incorporate zucchini: Fold the grated and drained zucchini into the wet ingredient mixture, ensuring even distribution.
  4. Mix dry ingredients: In a separate large bowl, combine the flour, sugar or monk fruit sweetener, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir to evenly mix all dry components.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with dry ingredients. Gently fold them together until just combined. Avoid overmixing to prevent dense muffins.
  6. Prepare muffin pan: Lightly spray a non-stick silicone muffin pan with cooking oil to prevent sticking. Pour the batter evenly into the muffin cups, filling each about three-quarters full.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the muffins for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and serve: Allow the muffins to cool slightly in the pan, then remove them and transfer to a wire rack or plate. Enjoy warm or at room temperature.

Notes

  • Storage: Keep the muffins in an airtight container in the refrigerator for 3-4 days. At room temperature, they remain fresh for 1-2 days.
  • Freeze: Muffins can be frozen for 2-3 months. Thaw before serving.
  • Optional add-ins: Stir mini chocolate chips into the batter for a chocolate twist or add chopped nuts like pecans or walnuts for extra texture and flavor.
  • WW Points: Using sugar-free sweetener keeps these muffins at about 2 WW points each.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://jessicasrecipes.com/zucchini-banana-bread-muffins-recipe/