Description
Enjoy these healthy banana zucchini muffins as a perfect treat. They are moist, delicious, and packed with nutrients.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup mashed ripe bananas (about 1 large)
- 1/2 cup grated zucchini, squeezed of excess moisture
- 1/4 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 2 tbsp melted coconut oil or vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or chocolate chips (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, baking powder, salt, and cinnamon.
- In a separate bowl, mash the banana. Stir in the zucchini, applesauce, honey/maple syrup, oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Fold in the walnuts or chocolate chips, if using.
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick 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
- For best results, squeeze excess moisture from the grated zucchini using a paper towel.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg