... Print

Zucchini Banana Muffins

Close-up of a zucchini banana muffin, one half cut open to show the moist interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist and healthy muffins made with ripe bananas and garden zucchini, perfect for breakfast or kid snacks.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 ripe bananas, mashed
  • 1/2 cup grated zucchini
  • 1/3 cup honey
  • 1 egg
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F and line a muffin tin with liners.
  2. In a bowl, mix flour, baking soda, salt, and cinnamon.
  3. In another bowl, combine mashed bananas, zucchini, honey, egg, coconut oil, and vanilla.
  4. Add dry ingredients to wet ingredients and stir until just combined.
  5. Divide batter into muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.
  6. Cool before serving.

Notes

  • Store in an airtight container for up to 3 days or freeze for longer storage.
  • Use ripe bananas for natural sweetness.
  • Squeeze excess moisture from grated zucchini to prevent soggy muffins.

Nutrition

Find it online: https://carlacooking.com/zucchini-banana-muffins-recipe-healthy-breakfast/