Zucchini Banana Muffins Recipe


Warm up your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins made with shredded zucchini and bananas that are too ripe.  


– 2 cups all-purpose flour – 3/4 cup sugar – 3/4 teaspoon baking soda – 1 teaspoon ground cinnamon – 1/2 teaspoon kosher salt – 3 very ripe, darkly speckled large bananas, mashed well (about 1 ½ cups) – ¼ cup buttermilk or buttermilk substitute – 2 large eggs, beaten lightly – 6 Tablespoons butter, melted and cooled – 1 1/2 teaspoons vanilla extract – 2 medium zucchini – 1 cup chopped nuts, such as walnuts or pecans (optional)



Pre-heat the oven to 350ºF. Line two muffin tins with 16 paper cups. Alternative: spray 16 muffin cups with cooking spray.  


Step 1

Mix flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix mashed bananas, buttermilk, eggs, melted butter, and vanilla in a medium basin. Mix the banana mixture with the dry ingredients.  


Step 2

Shred zucchini with a box grater's tiny hole. Squeeze 1 ½ cups of shredded zucchini in a dish towel to remove extra moisture. Add zucchini and chopped almonds (optional) to the batter.   


Step 3

Divide batter into muffin cups, filling each approximately ¾ full. Bake the muffins until a toothpick comes out clean, 22–26 minutes. Serve the muffins when they cool somewhat from the oven.  


Step 4


– Calories: 166kcal,  – Carbohydrates: 27g,  – Protein: 3g,  – Fat: 5g,  – Saturated Fat: 3g, – Cholesterol: 32mg,  – Sodium: 176mg,  – Potassium: 173mg,  – Fiber: 1g,  – Sugar: 13g,  – Vitamin A: 230IU,  – Vitamin C: 6mg,  – Calcium: 17mg, – Iron: 1mg


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