zucchini banana bread muffins
These zucchini banana bread muffins are moist, flavorful, and perfect for a quick breakfast or snack. Combining the goodness of zucchini and banana creates a naturally sweet and healthy treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 medium)
- 1 cup shredded zucchini, squeezed dry
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the mashed banana, shredded zucchini, and chopped nuts (if using).
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve these muffins warm with a pat of butter or a sprinkle of cinnamon sugar for an extra treat.
Find it online: https://grilldrip.com/zucchini-banana-bread-muffins/