Description
Delicious and moist banana zucchini bread muffins that are perfect for a quick and easy breakfast or snack. Packed with flavor from ripe bananas and freshly grated zucchini, these muffins are a delightful treat for any time of day.
Ingredients
Ripe Bananas:
1 cup mashed ripe bananas (about 2 bananas)
Zucchini:
1 cup grated zucchini (squeezed dry)
Eggs:
2 large eggs
Sugar Mixture:
½ cup brown sugar, ¼ cup granulated sugar
Vegetable Oil:
½ cup vegetable oil
Vanilla Extract:
1 teaspoon vanilla extract
All-Purpose Flour:
1 ½ cups all-purpose flour
Baking Essentials:
1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or nonstick spray.
- Mix Wet Ingredients: In a large bowl, combine bananas, zucchini, eggs, sugars, oil, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking soda, baking powder, spices, and salt.
- Combine Wet and Dry: Gradually add dry ingredients to wet mixture, stirring until just combined.
- Fill Muffin Cups: Divide batter evenly among muffin cups, filling each ¾ full.
- Bake: Bake for 18 to 22 minutes until a toothpick comes out clean.
- Cool and Enjoy: Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can customize these muffins with walnuts, chocolate chips, or oats on top before baking.
- These muffins freeze well for up to 3 months, making them perfect for meal prep or quick snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 13 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
