Description

These Banana Zucchini Bread Muffins are a delightful combination of sweet bananas and nutritious zucchini, making for a moist and flavorful treat that’s perfect for breakfast or snacking.

Ingredients

Wet Ingredients:

1 cup mashed ripe banana (about 2 medium)
1 cup finely shredded zucchini (squeezed dry)
2 large eggs
1/2 cup vegetable oil or melted coconut oil
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin.
Mix wet ingredients: In a large bowl, combine mashed bananas, zucchini, eggs, oil, sugars, and vanilla.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine wet and dry: Gradually mix dry ingredients into wet until just combined.
Bake: Fill muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins freeze well and stay moist for days.
Add chopped walnuts, chocolate chips, or raisins for extra texture and flavor.
You can make them gluten-free by using a 1:1 gluten-free flour blend.