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–+ servings
Banana Zucchini Muffins

Banana Zucchini Muffins

Delicious Banana Zucchini Muffins that are soft, moist, and packed with flavor. Perfect for breakfast or a sweet treat!
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Prep Time 15 minutes
Cook Time 26 minutes
Cooling Time 10 minutes
Total Time 51 minutes
Course Breakfast, Dessert
Servings 13 muffins
Calories 335 kcal

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • wire rack

Ingredients
  

Vegetable Ingredients

  • 2 cups shredded zucchini about 1 ½ medium zucchini
  • 2 ripe bananas mashed (about 1 cup)

Dry Ingredients

  • 2 cups all-purpose flour (256 g)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • 1 cup granulated sugar (200 g)
  • 2 large eggs room temperature
  • 1 cup vegetable oil (218 g)
  • 2 teaspoons vanilla extract

Instructions
 

Baking 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: 335kcal
Keyword banana, Banana Zucchini Muffins, breakfast, dessert, muffins, zucchini
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