Banana Zucchini Muffins

Delicious Banana Zucchini Muffins combining mashed bananas and shredded zucchini for a moist treat.

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Prep Time 15

Cook Time 26

Cooling Time 10

Total Time 51

Course Breakfast, Snack

Cuisine American

Servings muffins

Calories 180 kcal

Equipment

muffin tin
Mixing Bowls
Whisk
paper towels
wire rack

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 pieces 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

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.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Keyword Banana Zucchini Muffins, breakfast muffins, healthy muffins, muffins, Zucchini Recipes

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