Description
Healthy Banana Zucchini Muffins are a delicious and nutritious treat that combines the natural sweetness of ripe bananas with the wholesome goodness of zucchini. Perfect for breakfast, snacks, or even dessert, these muffins are moist, flavorful, and incredibly easy to make. With their delightful texture and rich flavor profile, they are sure to impress both kids and adults alike. Plus, they’re a fantastic way to sneak in some extra veggies into your diet! Enjoy them fresh out of the oven or freeze them for a quick snack later.
Ingredients
Scale
- 2 very ripe bananas (mashed)
- ¼ cup melted butter
- ½ cup Greek yogurt
- ¼ cup maple syrup
- ½ cup milk
- 1 cup grated zucchini (about one medium zucchini)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 and ¾ cups white whole wheat flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C) and line a muffin tin with liners.
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- In a mixing bowl, mash the bananas and mix in melted butter, Greek yogurt, maple syrup, milk, eggs, vanilla extract, and grated zucchini until well combined.
- In another bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined; don't overmix.
- Fill muffin cups evenly with batter and bake at 425°F for 5 minutes.
- Without opening the door, reduce the temperature to 350°F (175°C) and continue baking for an additional 20–22 minutes until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 8g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg