Delicious Banana Zucchini Muffins
Indulge in the warm, comforting flavors of freshly baked banana zucchini muffins. These delightful treats combine the sweetness of ripe bananas with the subtle earthiness of zucchini, creating a moist and fluffy texture that’s perfect for breakfast or snack time. Easy to make and packed with goodness, they are a family favorite that will fill your kitchen with an irresistible aroma.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup ripe bananas (about 2 large bananas, mashed)
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar (or brown sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a large bowl, mash the bananas until smooth. Grate the zucchini and add it to the bowl.
- Mix in eggs, oil, and vanilla extract until well combined.
- In another bowl, whisk together flour, sugar, baking powder, baking soda, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Spoon the batter into muffin tins and bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg