ZUCCHINI BANANA BREAD MUFFINS

5 from 1 vote

These zucchini banana muffins are the perfect blend of zucchini and banana. Moist, fluffy, and easy to make, they’re a delicious treat for breakfast or a snack!

Prep Time15

Cook Time24

Total Time39

Course: Breakfast

Cuisine: American

Keyword: banana zucchini muffins, zucchini banana bread muffins, zucchini banana muffins

Servings: muffins

Ingredients

3 ripe bananas
2 large eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 medium-sized zucchini, about 1½ cups of grated zucchini
1 ¾ cups all-purpose flour
3/4 cup sugar or monk fruit
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Instructions

Grate the entire zucchini with a regular-sized grater. Once grated, put it on a paper towel or thin towel and remove the excess moisture from the zucchini.
Add the ripe bananas to a large bowl. Then, thoroughly mash them with a fork and make sure there are no large chunks. Next, add the eggs, unsweetened applesauce, and vanilla extract to the bowl with the mashed bananas. Whisk to combine these wet ingredients.
Make sure the zucchini has been grated and the excess moisture has been removed. Then, fold it in with the wet ingredients in the large bowl.
In a separate large bowl, add the flour, monk fruit or sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix to combine these dry ingredients.
Once the dry ingredients are combined, add the wet ingredients to them. Thoroughly combine the wet and dry ingredients, but make sure not to over-mix the batter.
Lightly spray a non-stick silicone muffin pan with oil so the muffins don’t stick. Then, pour the batter into the muffin pan. Bake the muffins at 350°F for 22-26 minutes, or until a toothpick inserted into the center comes out clean. Once cooked, let them slightly cool, remove them from the muffin pan, and enjoy!

Video

Notes

Storage: These banana zucchini muffins last 3-4 days in the refrigerator in an airtight container. Or, they will last 1-2 days at room temperature.
Freeze: You can freeze these zucchini banana muffins for 2-3 months.
Chocolate Chips For a burst of chocolate flavor, mix mini chocolate chips into the muffin batter.
Chopped Nuts: You can incorporate chopped nuts into the batter, such as pecans or walnuts.

WW Points: 2 points per muffin if you use a sugar-free sweetener

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Nutrition