Description
These moist and flavorful banana zucchini muffins are naturally sweetened, packed with fiber, and perfect for a healthy breakfast or snack. A great way to sneak in extra veggies while enjoying a tasty treat!
Ingredients
1 ½ cups whole wheat or all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 ripe bananas, mashed
1 cup zucchini, grated and squeezed dry
⅓ cup honey or maple syrup
2 eggs
¼ cup melted coconut oil or butter
1 tsp vanilla extract
½ cup chopped walnuts or chocolate chips (optional)
Instructions
1️⃣ Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2️⃣ In a bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
3️⃣ In another bowl, mix mashed bananas, zucchini, honey, eggs, coconut oil, and vanilla.
4️⃣ Gradually add dry ingredients to wet ingredients, stirring until just combined.
5️⃣ Gently fold in walnuts or chocolate chips if using.
6️⃣ Divide the batter evenly among muffin cups.
7️⃣ Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8️⃣ Let cool slightly before enjoying!
Notes
✔️ Swap some flour for oats for extra texture.
✔️ Reduce sweetener if your bananas are extra ripe.
✔️ Store at room temperature for 2 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 kcal
- Fat: 7g
- Carbohydrates: 28g
- Protein: 4g