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
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2 cups shredded zucchini (about 1½ medium zucchini)
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2 cups (256 g) all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 ripe bananas, mashed
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3/4 cup granulated sugar (or mix of white and brown sugar)
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1/2 cup vegetable oil (or melted coconut oil)
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2 large eggs
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1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- Shred the zucchini and gently squeeze out excess moisture using a towel. Set aside.
- In a large bowl, whisk flour, cinnamon, baking powder, baking soda, and salt.
- In another bowl, mash bananas and mix with sugar, oil, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the shredded zucchini, making sure it’s evenly distributed without overmixing.
- Spoon the batter into muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- 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