Description
These Banana Zucchini Muffins offer the perfect balance of sweet and healthy, combining the natural sweetness of ripe bananas with the subtle flavor of zucchini. The addition of cinnamon gives the muffins a warm, comforting spice that makes them an ideal choice for breakfast or an afternoon snack. Plus, they’re soft, moist, and golden brown, with a delightful texture.
Ingredients
2 cups shredded zucchini (about 1 ½ medium zucchini)
2 cups (256 g) all-purpose flour
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 (200 g) granulated sugar
2 large eggs, room temperature
1 cup (218 g) vegetable oil
2 teaspoons vanilla extract
Instructions
Preheat oven to 350°F (175°C). 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.
Fill each cupcake liner with about ⅓ cup of batter.
Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter. The muffin tops should be rounded and golden brown.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 22-26 minutes
Nutrition
- Calories: 250