Description
These Banana Zucchini Muffins are moist and naturally sweetened, combining ripe bananas and fresh zucchini for a wholesome snack or breakfast option.
Ingredients
2 ripe bananas, mashed
1 cup grated zucchini (excess moisture squeezed out)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1/2 cup natural sweetener like honey or maple syrup (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
3. In a large bowl, combine mashed bananas, grated zucchini, eggs, oil or butter, vanilla, and sweetener. Mix well.
4. Add the dry ingredients to the wet ingredients and gently fold until just combined.
5. Divide the batter evenly into muffin cups, filling about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
To reduce fat, substitute half the oil with unsweetened applesauce.
Make sure to squeeze excess moisture from zucchini to avoid soggy muffins.
Add nuts or chocolate chips for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: banana zucchini muffins, healthy muffins, naturally sweetened snacks, zucchini recipes