Banana Zucchini Muffins
Banana Zucchini Muffins are the perfect blend of sweetness and nutrition, making them an irresistible treat for breakfast or snacks. These moist, fluffy muffins combine ripe bananas with fresh zucchini, creating a delightful flavor that everyone will love. Easy to make and customizable with your favorite mix-ins like nuts or chocolate chips, these muffins not only taste great but also help you use up overripe bananas and extra veggies. Enjoy them warm from the oven or as a convenient grab-and-go option throughout the week!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 ripe bananas (mashed)
- 1 medium zucchini (shredded)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease or line muffin tins.
- In a large bowl, whisk together flour, sugar, baking soda, and cinnamon.
- In another bowl, mash the bananas and mix in shredded zucchini, eggs, and oil until smooth.
- Gently fold wet ingredients into dry ingredients until just combined.
- Fill muffin cups about two-thirds full and add optional chocolate chips or nuts on top.
- Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 130
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg