Banana Zucchini Bread Muffins
Deliciously fluffy muffins infused with ripe bananas and nutritious zucchini, perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed Use overripe for optimal sweetness.
- 1 cup grated zucchini About 1 medium-sized zucchini.
- 1/3 cup melted coconut oil or vegetable oil
- 1/4 cup honey or maple syrup Your choice of sweetener.
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour or almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Ingredients
- 1/2 cup chopped walnuts or pecans Optional for added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
- Grate the zucchini using a box grater. If the zucchini is watery, gently press it with a paper towel to remove excess moisture.
Mix Ingredients
- In a large mixing bowl, combine the mashed bananas, melted coconut oil, honey (or maple syrup), egg, and vanilla extract. Stir well until smooth.
- In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix! Then fold in the grated zucchini and optional nuts if using.
Baking
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Notes
For added enjoyment, serve muffins with creamy peanut butter or almond butter. Store in an airtight container at room temperature for up to three days, in the refrigerator for up to a week, or freeze for up to three months.