Description
Indulge in the perfect balance of sweetness and nutrition with these moist and flavorful Banana Zucchini Bread Muffins. Packed with ripe bananas, grated zucchini, and warm spices, these muffins are a delightful treat for breakfast or snack time.
Ingredients
Scale
Wet Ingredients:
- 1 cup mashed ripe bananas
- 1 cup grated zucchini (excess moisture squeezed out)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix Wet Ingredients: In a large bowl, combine mashed bananas, grated zucchini, sugars, oil, eggs, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, and salt. Gradually fold into the wet mixture.
- Add Mix-Ins: Gently fold in nuts and chocolate chips if desired.
- Bake: Divide batter into muffin cups and bake for 20–24 minutes until a toothpick comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra moisture, you can leave some liquid in the zucchini.
- These muffins freeze well and can be stored for up to 2 months.
- You can use whole wheat flour for a portion of the all-purpose flour for a heartier texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
