Nani's Banana Zucchini Muffins
These moist and tender muffins are a wonderful way to enjoy your veggies and fruit in one delicious bite.
recipesbynani.comEveryone in my house loves these muffins because they are perfectly sweet and stay so soft for days. They are a great way to use up those brown bananas on your counter while sneaking in some fresh garden zucchini.
My favorite trick is to squeeze the water out of your grated zucchini with a clean paper towel before adding it to the bowl. This keeps the muffins fluffy instead of soggy.
🧺 Ingredients
- 1 cup mashed ripe banana
- 1 cup grated zucchini, squeezed dry
- 1/2 cup Greek yogurt
- 2 cups rolled oats
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
Combine the rolled oats, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.
- 3
In a separate bowl, whisk together the mashed banana, Greek yogurt, maple syrup, eggs, and vanilla.
- 4
Fold the wet ingredients into the dry ingredients, then gently stir in the grated zucchini.
- 5
Scoop the batter evenly into your prepared muffin tin.
- 6
Bake for 20 to 25 minutes or until a toothpick comes out clean.
- 7
Let the muffins cool in the pan for 10 minutes before moving them to a wire rack.
💡 Tips
Store these muffins in an airtight container in the fridge for up to four days. You can also freeze them for a quick breakfast grab. They taste delicious served warm with a tiny bit of butter or peanut butter.
Made this recipe? Let us know how it went.
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