Description
Moist, fluffy muffins packed with ripe bananas and fresh shredded zucchini. A cozy, bakery-style treat that sneaks in extra veggies — perfect for breakfast, snacks, or lunchboxes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 cup shredded zucchini, excess moisture squeezed out
- 1/3 cup unsalted butter or vegetable oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk or buttermilk
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine mashed bananas, shredded zucchini, melted butter or oil, eggs, vanilla extract, and milk until well mixed.
- Pour wet ingredients into dry ingredients and gently stir until just combined — do not overmix.
- Fold in chopped nuts or chocolate chips, if using.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add raisins for extra sweetness and texture.
- Sprinkle coarse sugar on top before baking for a crunchy finish.
- Swap walnuts for pecans or skip nuts entirely.
- Use whole wheat flour for a heartier version.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg