Banana Zucchini Muffins
These Banana Zucchini Muffins are the perfect mix of nutritious and delicious — they're naturally sweet, super moist, and made in just one bowl! They’re a great way to use up extra summer zucchini and overripe bananas and a hit with the whole family. Enjoy them for snack time or a quick breakfast on the go!
Ingredients
- ½ cup avocado oil or vegetable or melted coconut oil
- ½ cup Greek yogurt plain or vanilla
- 1 teaspoon vanilla extract
- 2 large eggs brought to room temperature
- ¼ cup milk whole or 2%
- 1 cup cane sugar or ½ cup each white and packed brown sugar
- 2 cups shredded zucchini
- 1 cup mashed overripe bananas from about 2 large bananas
- 2 cups (250g) whole wheat pastry flour or all-purpose flour
- ¼ tsp salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- 1 cup Optional mix-ins ½ cup mini chocolate chips, fresh or frozen blueberries or blackberries
Instructions
- Preheat the oven to 400°F and line a muffin tin with 12 muffin liners.
- In a large bowl, whisk the oil, Greek yogurt, vanilla, egg, milk, and sugar until well combined.
- Place the zucchini in a tea towel or stack of paper towels and squeeze to remove the moisture.
- Stir the squeezed zucchini and mashed bananas into the wet ingredients.
- Add the flour, salt, baking powder, baking soda, cinnamon, and allspice to the wet ingredients. Fold in until just combined. Stir in the optional mix-ins, if using.
- Divide the muffin batter evenly among the muffin cups.
- Bake at 400°F for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Storage Directions
- Refrigerating: Cool the muffins to room temperature before transferring them to an airtight container and storing for up to 3 days at room temperature or up to 5 days in the refrigerator.
- Freezing: The cooled muffins can be stored in a freezer-safe container for up to 3 months. Defrost them at room temperature for 30-60 minutes.
- Reheating: For an extra cozy treat, pop the muffins in the toaster oven for 2-3 minutes or the microwave on low heat for 20-30 seconds until warm.
- Use extra overripe bananas. Overripe bananas are extra soft and sweet, adding moisture and sweetness to the muffins. The more brown and spotted, the better!
- Don't overmix. Doing so will overdevelop the gluten, making the muffins dense and tough. Stir in the dry ingredients until just combined. A few streaks of flour are okay!
- Fill the muffin cups. For the best rise and domes, fill the muffin cups almost to the top.
- Cool in the pan before transferring to a wire rack. 5-10 minutes of cooling time allows the muffins to firm up, making them easier to move.
Nutrition
Calories: 254kcalCarbohydrates: 37gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 32mgSodium: 195mgPotassium: 226mgFiber: 3gSugar: 20gVitamin A: 106IUVitamin C: 5mgCalcium: 53mgIron: 1mg
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