Zucchini Banana Muffins
Soft, moist, and perfectly cozy, these zucchini banana muffins are an easy homemade recipe the whole family will love. Made with ripe bananas, shredded zucchini, warm cinnamon, maple syrup, and a little unsweetened applesauce, these muffins come together quickly and bake up fluffy every time!
Servings 12 standard muffins
Ingredients
- 2 very ripe bananas mashed
- 1 cup shredded zucchini lightly squeeze excess moisture
- 2 eggs
- 1/3 cup avocado oil or melted butter
- 1/4 cup pure maple syrup
- 2 tablespoons unsweetened applesauce if no maple syrup, increase this to 1/4 cup
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Optional Add-ins:
- 1/4 cup mini chocolate chips
- Chopped walnuts or pecans
- Sprinkle of cinnamon sugar on top
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the mashed bananas, shredded zucchini, eggs, oil, maple syrup, applesauce, and vanilla extract.
- Add the flour, baking soda, cinnamon, and salt. Stir until just combined. Be careful not to overmix.
- Fold in chocolate chips or nuts if using.
- Divide the batter into your prepared muffin tin.
- Bake the muffins at 350°F for 18 to 22 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool in the pan for about 5 minutes before transferring to a wire rack.