Description
These Banana Zucchini Bread Muffins are a moist, delicious treat combining the natural sweetness of bananas with the nutritious addition of zucchini. Perfect for breakfast or a snack, these muffins are quick and easy to make, packed with wholesome ingredients like whole wheat flour, honey, and a touch of cinnamon. Customize with walnuts or chocolate chips for extra flavor, and enjoy these healthy, homemade muffins anytime!
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
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, mix together the mashed bananas, grated zucchini, eggs, melted oil, honey (or maple syrup), and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
- Fold in the walnuts or chocolate chips if using.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can replace whole wheat flour with all-purpose or gluten-free flour if needed.
Feel free to add your choice of mix-ins such as dried fruit, seeds, or coconut flakes.
These muffins can be stored at room temperature for 2-3 days in an airtight container or in the fridge for up to a week.
To freeze, store in an airtight container for up to 3 months. Reheat in the microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 190 kcal
