Breakfast
Banana-Zucchini Muffins
Warm banana and gentle cinnamon wrap around tender shreds of zucchini, creating muffins that taste softly sweet and stay wonderfully moist with every bite.
- Total
- 28 min
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 12
Nutrition per Serving
- Calories
- 157
- Protein
- 3g
- Carbs
- 24g
- Fat
- 6g
- Fiber
- 2g
- Sugar
- 12g
- Sodium
- 190mg
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup white whole-wheat flour
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup sugar
- 1/4 cup avocado oil or canola oil
- 1 1/2 tsp vanilla extract
- 1 cup mashed ripe banana (about 2 medium)
- 1 cup shredded zucchini (about 1 medium)
Instructions
- Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl; set aside. Whisk eggs, sugar, oil and vanilla in a medium bowl. Stir in banana and zucchini until well combined. Add the wet ingredients to the flour mixture and stir until just combined. Divide the batter between the muffin cups. Bake until the muffins are lightly golden and spring back when lightly touched, 15 to 18 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Cool slightly before serving.