Magic Muffins
Discover the ultimate breakfast treat with these Magic Muffins, a wholesome and irresistibly moist delight packed with hidden goodness! This recipe combines the natural sweetness of mashed banana with the subtle moisture of shredded zucchini, creating a muffin that’s as nutritious as it is delicious. Infused with warm cinnamon spice and the rich flavors of melted butter and vanilla, these muffins achieve the perfect balance of decadent and wholesome. Plus, optional mix-ins like semi-sweet chocolate chips or crunchy walnuts take these versatile muffins to the next level! Ready in just 35 minutes, these bakery-style muffins are ideal for busy mornings, snack time, or as a delightful dessert. Whether you’re looking for kid-approved healthy muffins or a creative way to use overripe bananas, this recipe is sure to become a family favorite. Bake a batch today and experience the magic!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.5 cups unsalted butter, melted
- 0.5 cups plain Greek yogurt
- 0.25 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini (squeezed of excess moisture)
- 1 cup mashed ripe banana
- 0.5 cups semi-sweet chocolate chips (optional)
- 0.25 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a medium bowl, whisk together the melted butter, yogurt, milk, eggs, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix; the batter should look slightly lumpy.
Fold in the shredded zucchini, mashed banana, chocolate chips, and nuts (if using), ensuring they are evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 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 muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 20.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 187 mg | 4% | |
*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.
