Description
These Banana Zucchini Bread Muffins are a moist, wholesome treat perfect for breakfast or a healthy snack. Combining ripe bananas and grated zucchini, these muffins are naturally sweetened with honey or maple syrup and spiced with cinnamon. Made with whole wheat flour and optional walnuts or chocolate chips, they bring a delightful texture and flavor while providing nutritious benefits.
Ingredients
Scale
Main 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
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas, grated zucchini, eggs, melted coconut or vegetable oil, honey or maple syrup, and vanilla extract. Stir the mixture until everything is thoroughly combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon to ensure the leavening agents and spices are evenly distributed.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture. Gently fold them together just until combined, being careful not to overmix as it can make the muffins dense.
- Add Optional Mix-ins: If using, fold in the chopped walnuts or chocolate chips evenly through the batter to add texture and flavor.
- Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.
- Cool: Allow the muffins to cool in the tin for about 5 minutes to set before transferring them to a wire rack. Let them cool completely to develop the best texture and flavor.
Notes
- You can substitute honey with maple syrup to keep the muffins vegan-friendly.
- Be careful not to overmix the batter to avoid tough muffins.
- For a nut-free version, omit walnuts.
- Using ripe bananas is key for natural sweetness and moisture.
- Grate zucchini finely to ensure it blends well into the batter without chunks.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
