Best 4 Banana Zucchini Muffins Recipes
Calling all baking enthusiasts and health-conscious snackers! If you're looking for a delectable and nutritious treat that combines the flavors of sweet banana and refreshing zucchini, then you've stumbled upon the perfect recipe guide. Banana zucchini muffins are a delightful fusion of flavors and textures that will tantalize your taste buds and leave you craving more. With their moist crumb, subtle sweetness, and delightful aroma, these muffins are a perfect on-the-go breakfast, wholesome snack, or a sweet treat to enjoy with your loved ones. Get ready to embark on a culinary journey as we unveil the secrets to creating the ultimate banana zucchini muffins, ensuring a delightful experience with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI, BANANA, AND FLAXSEED MUFFINS
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
- Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
ZUCCHINI BLUEBERRY BANANA OATMEAL MUFFINS
Categories Nut Bake Low Fat Kid-Friendly Quick & Easy Low Cal Low/No Sugar Muffin Healthy Nutmeg
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. In a large bowl, stir together grated zucchini, mashed banana, and egg. Add vanilla extract. In a smaller bowl, combine Spelt flour and next 9 ingredients. Add dry mixture to wet mixture until just combined. Fill muffin cups to 3/4 of the way full. Top with chocolate chips if desired. Bake for 15 to 20 minutes. Let stand for 5 minutes before removing muffins.
VEGAN ZUCCHINI BANANA BREAD MUFFINS
Moist, delicious, and healthy!
Provided by Natalie Mastroianni Moreau
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- Combine zucchini, bananas, applesauce, brown sugar, oil, lemon juice, and vanilla extract together in a large bowl. Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl. Slowly add flour mixture to zucchini mixture while continuously stirring until batter is just combined. Spoon batter into prepared muffin cups about 3/4-full.
- Mix white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Nutrition Facts : Calories 130 calories, Carbohydrate 25.3 g, Fat 2.6 g, Fiber 1.1 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 268.6 mg, Sugar 11.7 g
BANANA ZUCCHINI BREAD MUFFINS
This recipe is from my mother-in-law and it's the only way to get my husband to eat bananas and my kids to eat zucchini. I make them into muffins because they get eaten faster than the bread. But it's great either way.
Provided by Lovelymama3k
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 35m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.
- Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 22.4 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 114 mg, Sugar 12.9 g
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Don't overmix the batter: Overmixing can make your muffins tough. Mix just until the ingredients are combined.
- Use a muffin pan with a nonstick coating: This will help the muffins release easily from the pan.
- Fill the muffin cups about 2/3 full: This will allow the muffins to rise properly.
- Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
These banana zucchini muffins are a delicious and healthy way to start your day. They're also a great way to use up overripe bananas and zucchini. With their moist texture and sweet flavor, these muffins are sure to be a hit with everyone who tries them.
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