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–+ servings
Jessica Morgan

Banana Zucchini Muffins: A Deliciously Healthy Recipe!

Deliciously healthy Banana Zucchini Muffins that are perfect for breakfast or a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Baking
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium ripe bananas mashed
  • 1 cup grated zucchini about 1 medium zucchini
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional

Method
 

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
  2. In a large mixing bowl, combine the mashed bananas, grated zucchini, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. If using, fold in the chopped nuts and chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 5.5gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 10g

Notes

  • For added flavor, try incorporating 1/2 teaspoon of nutmeg or a handful of dried fruit such as raisins or cranberries.
  • To make these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

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