Description
Indulge in the wholesome goodness of Healthy Banana Zucchini Muffins, a delightful fusion of ripe bananas and zucchini that offers a nutritious twist to your snacking routine. These muffins boast a moist texture and rich flavor, making them an ideal choice for breakfast or an afternoon pick-me-up. With their natural sweetness and hidden veggies, they’re sure to be a hit with both kids and adults alike. Plus, they’re easy to make and perfect for freezing, ensuring you always have a healthy treat on hand. Enjoy them fresh or paired with yogurt for a balanced meal!
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 large 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 prepare a muffin tin.
- Grate the zucchini, squeeze out excess moisture, and set aside.
- In a bowl, mash bananas and mix with melted butter, Greek yogurt, maple syrup, milk, eggs, and vanilla until combined.
- In another bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- Combine wet and dry ingredients until just mixed; gently fold in the grated zucchini.
- Fill muffin cups about two-thirds full and bake for 5 minutes at high heat.
- Reduce temperature to 350°F (175°C) without opening the oven door and bake for an additional 20–22 minutes or until done.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 130
- Sugar: 6g
- Sodium: 105mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg