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Zucchini Banana Bread Muffins

Moist Zucchini Banana Bread Muffins You'll Crave Daily

Delicious and nutritious Zucchini Banana Bread Muffins perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Can swap with whole-wheat flour for extra fiber.
  • 1/2 cup Almond Flour Use gluten-free flour for a gluten-free version.
  • 1 cup Rolled Oats Quick oats can substitute but slightly alter texture.
  • 1 tsp Baking Powder Use fresh for best results.
  • 1/2 tsp Baking Soda Essential leaveners for the muffins.
  • 1 tsp Cinnamon Can be replaced with nutmeg or omitted.
  • 1/2 tsp Kosher Salt Regular salt works too.
  • 1/2 cup Maple Syrup Can swap with honey or brown sugar.
  • 1/2 cup Milk Plant-based milk is a great dairy-free alternative.
  • 1/4 cup Coconut Oil or Butter Unsalted butter can replace coconut oil.
  • 1 large Egg A flax egg works for a vegan option.
  • 2 medium Bananas Riper bananas are better for muffins.
  • 1 cup Zucchini Squeeze out excess water to avoid sogginess.
  • 1/2 cup Walnuts Substitute with pecans or sunflower seeds if needed.
  • 1/2 cup Mini Chocolate Chips Dark chocolate chips can elevate the flavor.

Equipment

  • Oven
  • mixing bowl
  • Muffin tin
  • Grater
  • Measuring cups
  • Measuring spoons
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin.
  2. In a mixing bowl, whisk together all dry ingredients: flour, almond flour, oats, baking powder, baking soda, cinnamon, and salt.
  3. Grate zucchini and press to remove excess moisture, then add to dry ingredients.
  4. Add wet ingredients: maple syrup, milk, melted coconut oil, egg, and mashed bananas, mixing until just combined.
  5. Fill muffin cups about three-quarters full and sprinkle remaining chocolate chips on top.
  6. Bake for 25 minutes, avoiding opening the door for at least 20 minutes.
  7. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.7mg

Notes

These muffins freeze well for convenient snacking later. Use ripe bananas for added sweetness.

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