Description
These Banana Zucchini Bread Muffins are a moist and wholesome treat perfect for breakfast or a healthy snack. Combining ripe bananas and grated zucchini adds natural sweetness and moisture without the need for refined sugars, while whole wheat flour and optional walnuts or chocolate chips boost nutrition and texture. Easy to prepare and baked to perfection, these muffins offer a delicious way to enjoy summer produce in an everyday favorite.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, grated zucchini, eggs, melted oil, honey or maple syrup, and vanilla extract. Stir thoroughly until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure tender muffins.
- Add Optional Ingredients: Fold in the chopped walnuts or chocolate chips if using, distributing them evenly throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini if it feels very wet to prevent soggy muffins.
- You can substitute the whole wheat flour with all-purpose flour for a lighter texture, though the muffins will be less nutrient-dense.
- For a vegan version, replace eggs with flax eggs and use maple syrup instead of honey.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Feel free to customize the add-ins with dried fruits or seeds for additional texture and flavor.
