Banana Zucchini Muffins: Easy and Deliciously Moist Treats

Deliciously moist Banana Zucchini Muffins made with fresh zucchini and ripe bananas.

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Course Snack

Cuisine American

Servings muffins

Calories 180 kcal

Equipment

oven
muffin tin
large bowl
Medium bowl
wire rack

Ingredients

Wet Ingredients

2 cups shredded zucchini about 1 ½ medium zucchini
2 cups all-purpose flour 256 g
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 ripe bananas mashed about 1 cup
1 cup granulated sugar 200 g
2 large eggs room temperature
1 cup vegetable oil 218 g
2 teaspoons vanilla extract

Instructions

Baking 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.

Notes

Optional: If using a very large zucchini, remove any seeds before grating.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 8gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Keyword baking, Banana Zucchini Muffins, Desserts, Healthy Snacks, muffins, vegetable muffins

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