Description
Deliciously moist and wholesome Banana Zucchini Bread Muffins made with whole wheat flour, ripe bananas, and grated zucchini. These muffins are naturally sweetened with honey or maple syrup and enhanced with warm cinnamon and optional walnuts or chocolate chips, making them a perfect nutritious snack or breakfast choice.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 large eggs
- 1/4 cup melted coconut oil or vegetable oil
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, grated zucchini, eggs, melted oil, honey or maple syrup, and vanilla extract. Stir until the mixture is well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon to ensure even distribution of leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Add Optional Ingredients: Fold in the chopped walnuts or chocolate chips if using, distributing them evenly throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely to avoid sogginess.
Notes
- You can substitute walnuts with other nuts like pecans or omit them for nut-free muffins.
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Grate zucchini finely and squeeze out excess moisture to prevent soggy muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For vegan option, replace eggs with flax eggs and use maple syrup instead of honey.
