Banana Zucchini Muffins
Moist, tender, and brimming with wholesome flavor, these Banana Zucchini Muffins are the perfect fusion of comfort and nutrition. Featuring ripe bananas for natural sweetness and freshly grated zucchini for a subtle veggie boost, these muffins are a guilt-free indulgence that's perfect for breakfast, snack time, or dessert. Warm cinnamon adds a cozy spice, while optional walnuts or chocolate chips provide delightful bursts of texture. Made in under 40 minutes with simple pantry staples, this recipe is easy to follow and yields 12 irresistibly fluffy muffins. Perfect for meal prep or a grab-and-go treat, these muffins strike the perfect balance between healthy and delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 Large eggs
- 0.5 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Mashed ripe bananas (about 2 medium bananas)
- 1 cup Grated zucchini (squeezed to remove excess moisture)
- 0.5 cups Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease the muffin cups with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil. Whisk until smooth.
Stir in the vanilla extract, mashed bananas, and grated zucchini until well combined.
Gradually add the dry ingredients into the wet ingredients, gently stirring until just combined. Do not overmix.
If using, fold in the chopped walnuts or chocolate chips.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 435.7 g | 158% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 208.7 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 308 mg | 24% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2470 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
