Banana Zucchini Muffins
User Reviews
5
6 reviews
Excellent
Banana Zucchini Muffins
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Let's let some fruit and veggies in on the fun with these impossibly soft and tender cinnamon kissed Banana Zucchini Muffins. They're fluffy and flavorful!
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Ingredients
- 2 cups zucchini from an 8-9 inch squash, finely grated
- 2 banana 1 cup mashed, very ripe
- 2 egg large
- 1 cup avocado oil or vegetable oil
- 2 tsp vanilla extract pure
- 1 cup granulated sugar (200 grams)
- 2 cups all-purpose flour (240 grams)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1-2 tsp cinnamon sugar (optional topping)
Instructions
- Preheat oven to 350°F. Line a standard muffin tin with parchment paper liners.
- Onto a clean dish towel, finely shred zucchini (skin-on) using the side of the box grater with the smaller holes. I keep the stem on as a handle to hold while grating then discard ot at the end.
- Wrap the towel around the grated zucchini and squeeze out the excess water over the sink. Set aside.
- In a large mixing bowl, add the peeled bananas and mash with a fork. Add eggs, oil, vanilla and sugar. Mix well with a metal whisk. Stir in the zucchini and set aside.
- In a medium bowl whisk the flour, cinnamon, baking powder, baking soda, and salt together then gently pour over wet ingredients.
- Stir together until just combined.
- Optional: allow batter to sit in the mixing bowl for 10-15 minutes for extra rise and fluff factor! I try to always including this step when I make muffins.
- Divide batter between lined muffin cups until a little over ¾ the way full, adding approx. ⅓ cup of batter for each muffin. I like to use a large cookie scoop for quick and easy batter transfer.
- Optional: sprinkle the tops with cinnamon sugar before baking. I love the texture and flavor this adds!
- Bake for 24-26 minutes, depending on oven temperament and type of pan used. Tops should be rounded and golden brown and an inserted toothpick will contain some crumbs, but no wet batter.
- Let muffins sit in the pan for 10 minutes then transfer to a wire rack to fully cool. Enjoy!
Notes
- Nutrition Facts below are estimated per muffin using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.003g
(0%)
Cholesterol
27mg
(9%)
Sodium
156mg
(7%)
Potassium
193mg
(4%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
95IU
(2%)
Vitamin C
5mg
(6%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 156mg | 7% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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