Healthy Banana Zucchini Muffins
Healthy Banana Zucchini Muffins are a deliciously moist and nutritious treat that brings together the natural sweetness of ripe bananas and the subtle earthiness of zucchini. Ideal for breakfast, snacks, or as a light dessert, these muffins are packed with wholesome ingredients that both kids and adults will love. With a quick preparation time of just 10 minutes, you can have a batch baking away in no time. These muffins not only satisfy your sweet tooth but also sneak in some veggies, making them a perfect option for health-conscious families. Enjoy them warm from the oven or store them for later; they freeze beautifully and stay fresh throughout the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ripe bananas
- ¼ cup melted butter
- ½ cup Greek yogurt
- ¼ cup maple syrup
- 1 cup grated zucchini
- 2 cups white whole wheat flour
Instructions
- Preheat your oven to 425°F (220°C) and prepare a muffin tin.
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- In a mixing bowl, mash the bananas and mix in 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 gently until just mixed; avoid overmixing.
- Fill muffin cups two-thirds full with batter and bake at 425°F for 5 minutes.
- Reduce temperature to 350°F (175°C) without opening the oven door and bake for an additional 20–22 minutes or until a toothpick comes out clean.
- Allow muffins to cool on a wire rack before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Find it online: https://firstfoodie.com/healthy-banana-zucchini-muffins/