Description
Delicious and moist Banana Zucchini Bread Muffins, combining the natural sweetness of ripe bananas with the subtle freshness of grated zucchini. These wholesome muffins are made with whole wheat flour and lightly sweetened with honey or maple syrup, perfect for a nutritious breakfast or snack.
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 (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed ripe bananas, grated zucchini, eggs, melted coconut or vegetable oil, honey or maple syrup, and vanilla extract. Stir 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.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure the muffins remain tender.
- Add Optional Ingredients: Fold in the chopped walnuts or chocolate chips if using, incorporating 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 the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy.
Notes
- You can substitute honey with maple syrup to make the muffins vegan-friendly if using an egg replacement.
- Grate the zucchini finely and squeeze out excess moisture to avoid soggy muffins.
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- To make the recipe gluten-free, substitute whole wheat flour with a gluten-free all-purpose baking flour blend.
