Description
These Banana Zucchini Bread Muffins are a delightful combination of flavors and textures. Moist from the ripe bananas and zucchini, these muffins are lightly sweetened with honey and brown sugar, making them a perfect breakfast treat or snack.
Ingredients
Ripe Bananas:
1 cup mashed (about 2 large)
Zucchini:
1 cup grated (moisture squeezed out)
Eggs:
2 large
Vegetable Oil:
1/3 cup
Honey or Maple Syrup:
1/3 cup
Brown Sugar:
1/2 cup, packed
Vanilla Extract:
1 teaspoon
All-Purpose Flour:
1 1/2 cups
Baking Soda:
1/2 teaspoon
Baking Powder:
1/2 teaspoon
Salt:
1/2 teaspoon
Cinnamon:
1/2 teaspoon
Nutmeg:
1/4 teaspoon
Optional:
1/2 cup Chopped Walnuts or Chocolate Chips
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and prepare muffin pan.
- Combine wet ingredients: Mix bananas, zucchini, eggs, oil, honey, sugar, and vanilla.
- Combine dry ingredients: Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry: Gently fold dry mixture into wet until just combined.
- Add optional ingredients: Fold in nuts or chocolate chips.
- Bake: Divide batter, bake for 18-22 minutes until cooked.
- Cool: Let cool in pan before transferring to a wire rack.
Notes
- Squeeze excess liquid from zucchini for best texture.
- Muffins freeze well, store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 13g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
