Description
Delicious and moist zucchini banana muffins perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups shredded zucchini (about 2 small zucchini, shred and let sit on a paper towel)
- 2 cups all purpose flour (spoon and leveled)
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 1 cup mashed banana (about 2 bananas)
Instructions
- Preheat your oven to 425 degrees and line a muffin tin with liners.
- In a medium bowl, add the flour, cinnamon, nutmeg, baking soda, baking powder, and salt and whisk until combined.
- In a large bowl, add the sugar, eggs, oil, vanilla, and mashed bananas. Mix until smooth.
- Add the dry ingredients to the wet and whisk until combined.
- Fold in the shredded zucchini until fully incorporated.
- Scoop the batter into the prepared muffin tins.
- Bake at 425 degrees for 5 minutes. Then, without opening the oven, reduce the temperature to 350 degrees and bake another 18-20 minutes.
- Remove from the oven and let cool for 10 minutes.
Notes
- After shredding the zucchini, letting it sit on a paper towel helps to absorb excess moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg