Description

Banana Zucchini Muffins are a deliciously moist treat that combines the natural sweetness of ripe bananas with the subtle earthiness of fresh zucchini. Perfect for breakfast or an afternoon snack, these muffins are easy to make and will fill your kitchen with an irresistible aroma. With their delightful flavors and textures, they are sure to become a family favorite. Enjoy them warm or freeze them for later—either way, they promise to brighten your day!

Ingredients

Scale

3 ripe bananas (about 1 cup mashed)
1 medium zucchini (about 1 cup grated)
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ cup brown sugar
1 large egg
⅓ cup vegetable oil or melted coconut oil

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Grate the zucchini and squeeze out excess moisture using a clean towel.
In a mixing bowl, mash the bananas until smooth, then stir in the egg and oil until combined.
Mix in the grated zucchini and brown sugar until well incorporated.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
Spoon the batter into muffin cups, filling them about three-quarters full. Bake for 20-25 minutes or until golden brown.

Nutrition

Serving Size: 1 muffin (60g)
Calories: 150
Sugar: 8g
Sodium: 115mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg

Keywords: - For added flavor, consider adding chocolate chips or nuts.- Substitute half of the all-purpose flour with whole wheat flour for extra fiber.- Store muffins in an airtight container at room temperature for up to three days or freeze individually wrapped for up to three months.