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Zucchini Banana Bread Muffins

Zucchini Banana Bread Muffins
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Moist and flavorful Zucchini Banana Bread Muffins that combine ripe bananas’ natural sweetness with the subtle earthiness of fresh zucchini. These easy-to-make muffins offer a healthy twist on traditional banana bread, perfect for breakfast, snacks, or meal prep. They’re naturally sweet, tender, and kid-approved, with versatile options for vegan and gluten-free diets.

Ingredients

Scale

Main Ingredients

  • 2 ripe bananas, mashed
  • 1 cup grated zucchini, excess moisture squeezed out
  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil (or coconut oil for vegan version)
  • 2 large eggs (or 2 flax eggs for vegan version)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. Grate fresh zucchini and squeeze out excess moisture using a clean towel to avoid soggy muffins.
  2. Mash the Bananas: Use a fork or potato masher to mash ripe bananas until smooth but retaining a few small lumps for texture.
  3. Mix Wet Ingredients: In a large bowl, combine mashed bananas, grated zucchini, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until fully blended.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly mixed.
  5. Incorporate Dry Into Wet: Gradually add dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing which can make muffins tough.
  6. Bake Until Golden: Divide batter evenly into muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

  • Drain zucchini well to prevent soggy muffins.
  • Do not overmix the batter for fluffy muffins.
  • Use very ripe bananas for best sweetness and flavor.
  • Check doneness with a toothpick—it should come out clean or with a few crumbs.
  • Fold in optional mix-ins like nuts or chocolate chips gently to maintain texture.

Nutrition

Keywords: zucchini banana bread, healthy muffins, gluten-free muffins, vegan muffins, breakfast muffins, zucchini recipes

Find it online: https://mealsbysarah.com/zucchini-banana-bread-muffins/