Easy Zucchini Banana Muffins Recipe
These muffins blend the sweetness of ripe bananas with zucchini, making them a nutritious treat perfect for breakfast or snacks.
Baked Zucchini Banana Muffins are the perfect treat to enjoy any time of day. Bursting with flavor and packed with nutrients, these muffins are a great way to use up ripe bananas and zucchini. Whether you’re looking for a quick breakfast on the go or a healthy snack, this recipe is a must-try. You might also love other similar recipes, like sugar-free banana muffins, that emphasize wholesome ingredients.
Why make this recipe
What makes these muffins special is how they blend the sweetness of ripe bananas with the subtle flavor of zucchini, making them not only tasty but also nutritious. They are quick to prepare, budget-friendly, and can easily win over even the pickiest eaters, especially kids. These muffins are perfect for a weekend brunch or a weekday breakfast when you’re on the go. You may also find Baked French Toast Muffins useful.
How to make Baked Zucchini Banana Muffins
This recipe is straightforward and ideal for bakers of all levels. It includes simple steps to ensure delicious results. Gather your ingredients and follow the process outlined below, and you’ll have a batch of moist, flavorful muffins in no time.
Ingredients
Here’s what you’ll need to make these delicious muffins:
- 1 ½ cups whole wheat flour
- ¼ cup flaxseed (ground)
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2 small bananas (mashed)
- 2 tbsp olive oil
- ¼ cup honey (or maple syrup)
- 1 tsp vanilla extract
- 1 egg
- ⅓ cup almond milk (unsweetened)
- 1 cup zucchini (grated, excess moisture squeezed out)
- ¼ cup nuts (chopped, i.e., walnuts, pecans, almonds)
- ¼ cup dark chocolate chips
Feel free to mix things up with some of your favorite additions, like a dash of nutmeg or different types of nuts.
Directions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin with cooking spray or muffin liners.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels, setting it aside.
- In a large bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, cinnamon, and salt.
- In another bowl, mash the bananas and add in the olive oil, honey (or maple syrup), vanilla extract, egg, and almond milk. Mix until well combined, then carefully fold in the grated zucchini.
- Pour the wet ingredients into the bowl containing the dry ingredients. Stir until just combined, being careful not to overmix. Gently fold in the chopped nuts and dark chocolate chips, if using.
- Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Baked Zucchini Banana Muffins
- Prep
- 15 MIN
- Cook
- 30 MIN
- Total
- 45 MIN
- Serves
- 12
01Ingredients
Dry Ingredients
Wet Ingredients
02Method
- Preparation
- Baking
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0 OF 8 DONE03Recipe notes
- 01To enhance the banana flavor, use very ripe bananas that have plenty of brown spots. Ensure you remove excess moisture from the zucchini; too much moisture can make the muffins dense. Consider adding spices like nutmeg or cardamom for an extra layer of flavor. Store in an airtight container for up to three days at room temperature or freeze for up to three months.
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How to serve Baked Zucchini Banana Muffins
These muffins are great served warm or at room temperature. For a little extra indulgence, you can spread a thin layer of nut butter on top when serving. Pair them with a side of fresh fruit or yogurt for a balanced breakfast.
How to store
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them by placing them in a freezer-safe bag. They can last up to three months in the freezer. Just allow them to thaw at room temperature before enjoying.
Variations
There are plenty of ways to customize your Baked Zucchini Banana Muffins:
- Substitute some of the whole wheat flour with almond or oat flour for a gluten-free option.
- Add dried fruits like cranberries or raisins for a chewy texture.
- Use different types of nuts or seeds, like sunflower or pumpkin seeds, to add crunch and nutrients.
FAQs
How long does it take to prepare these muffins?
Preparation typically takes about 15 minutes, and the baking time is around 25-30 minutes.
Can I substitute honey for another sweetener?
Yes! Maple syrup works well in this recipe as a substitute for honey.
How can I make these muffins dairy-free?
Simply use unsweetened almond milk, as specified in the recipe, or any other dairy-free milk of your choice.
Conclusion
Baked Zucchini Banana Muffins are a delightful blend of flavors that offer a nutritious option for any time of day. For more ideas, check out Banana Zucchini Muffins – I Am Baker and my Air Fryer Cinnamon Banana Chips. Enjoy your baking adventure!
Breakfast
Breakfast
Breakfast
