Description
Moist Banana Zucchini Muffins made with overripe banana, shredded zucchini, warm cinnamon, and gluten-free flour. This easy one-bowl recipe includes a dairy-free option and makes 12 tender muffins for breakfast, snacks, or meal prep.
Ingredients
Scale
- 1/4 cup butter, softened, or coconut oil for dairy-free
- 1/2 cup brown sugar or coconut sugar
- 1 cup overripe banana, mashed
- 1/4 cup milk of choice, such as skim, 2%, whole, or almond milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups gluten-free all-purpose flour or regular flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini, squeezed and patted dry
Instructions
- Preheat the oven to 350°F and spray a 12-cup muffin pan with nonstick spray or line it with cupcake liners.
- Mash the overripe banana until mostly smooth, then shred the zucchini and squeeze out excess moisture with a clean towel.
- Add the softened butter and brown sugar to a large mixing bowl and beat until creamy.
- Add the mashed banana, milk, vanilla extract, and eggs, then mix briefly until just combined.
- Add the flour, cinnamon, nutmeg, baking soda, and salt to the same bowl, then stir until a smooth muffin batter forms.
- Gently fold the shredded zucchini into the batter until evenly distributed.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 22 to 25 minutes, or until the tops spring back and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan briefly, then transfer them to a wire rack before serving.
Notes
- Squeeze and pat the zucchini dry before adding it to prevent soggy muffins.
- Use coconut oil and almond milk for a dairy-free version.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze cooled muffins in a freezer-safe bag for up to 3 months.
- Warm refrigerated or thawed muffins in the microwave for about 20 seconds before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 151
- Sugar: 10
- Sodium: 160
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
- Cholesterol: 36