Banana Zucchini Bread Muffins Recipe
These moist, tender muffins are the perfect blend of ripe bananas and shredded zucchini, making them a sneaky and delicious way to enjoy veggies. Packed with warm spices and naturally sweet, they make a wholesome breakfast or snack on the go!
Ingredients
- 1 cup mashed ripe bananas about 2
- 1 cup finely shredded zucchini excess moisture squeezed out
- ⅓ cup honey or maple syrup
- ¼ cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups whole wheat or all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
- In a large bowl, mix mashed bananas, shredded zucchini, honey, oil, eggs, and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add dry ingredients to the wet and mix until just combined (don’t overmix).
- Fold in nuts or chocolate chips, if using.
- Spoon batter evenly into muffin cups (about 3/4 full).
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can freeze the muffins for up to 2 months; just thaw or warm before serving.
- Add extra cinnamon or a crumb topping for more flavor.
- Use gluten-free flour for a GF version.
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