Description
These Banana Zucchini Bread Muffins combine the natural sweetness of ripe bananas with the moisture of grated zucchini, creating soft, flavorful muffins perfect for breakfast or a healthy snack. Made with whole wheat flour and optional walnuts or chocolate chips, they offer a delicious way to enjoy vegetables and fruit together in one easy-to-make baked treat.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 large eggs
- 1/4 cup melted coconut oil or vegetable oil
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it with cooking spray to prevent sticking.
- Combine wet ingredients: In a large bowl, mix together the mashed bananas, grated zucchini, eggs, melted coconut or vegetable oil, honey or maple syrup, and vanilla extract until the mixture is well combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon to ensure even distribution of the leavening agents and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients bowl, stirring gently until just combined. Be careful not to overmix the batter to avoid dense muffins.
- Add optional mix-ins: Fold in the chopped walnuts or chocolate chips if you are using them, distributing evenly throughout the batter.
- Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for proper rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- Make sure to squeeze out excess water from the grated zucchini to prevent soggy muffins.
- Use ripe bananas for maximum sweetness and moisture.
- For a vegan option, substitute eggs with flax eggs and use maple syrup instead of honey.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Feel free to experiment with nuts, seeds, or dried fruit for added texture and flavor.
