Description

Banana zucchini muffins are the perfect balance of sweetness and freshness, combining the natural sweetness of ripe bananas with the subtle green flavor of zucchini. These muffins are moist, healthy, and customizable, making them ideal for breakfast or a snack.

Ingredients

1 cup mashed ripe bananas (about 2 medium bananas)

1 cup grated zucchini, excess moisture squeezed out

1/4 cup melted coconut oil or vegetable oil

2 large eggs

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour (or all-purpose flour)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts or chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the mashed bananas, grated zucchini, melted coconut oil, eggs, honey (or maple syrup), and vanilla extract until fully combined.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
If desired, fold in the walnuts or chocolate chips.
Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a vegan option, substitute the eggs with flax eggs or chia seeds mixed with water.

To prevent sogginess, always squeeze out excess moisture from the zucchini before adding it to the batter.

For mini muffins, reduce the baking time to 10-15 minutes, checking for doneness with a toothpick.

If using a different sweetener, note that flavor may slightly vary.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 120mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg