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Banana Zucchini Muffins


  • Author: Sarah White
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Moist and wholesome muffins made with ripe bananas, shredded zucchini, and warm cinnamon. A perfect breakfast or snack that’s both healthy and delicious.


Ingredients

Scale
  • 2 cups shredded zucchini (about medium zucchini)

  • 2 cups (256 g) all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 ripe bananas, mashed

  • 3/4 cup granulated sugar (or mix of white and brown sugar)

  • 1/2 cup vegetable oil (or melted coconut oil)

  • 2 large eggs

  • 1 teaspoon vanilla extract


Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.

  2. Shred the zucchini and gently squeeze out excess moisture using a towel. Set aside.

  3. In a large bowl, whisk flour, cinnamon, baking powder, baking soda, and salt.

  4. In another bowl, mash bananas and mix with sugar, oil, eggs, and vanilla until smooth.

  5. Add the dry ingredients to the wet mixture, stirring gently until just combined.

  6. Fold in the shredded zucchini, making sure it’s evenly distributed without overmixing.

  7. Spoon the batter into muffin cups, filling each about ¾ full.

  8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Enjoy warm with butter or cream cheese for breakfast or snack time.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American