Description
Delicious and moist muffins made with banana and zucchini.
Ingredients
Scale
- 2 cups shredded zucchini
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ripe bananas, mashed
- 1 cup granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with liners.
- Squeeze excess water from shredded zucchini.
- Whisk flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine mashed bananas, sugar, eggs, oil, and vanilla. Stir well.
- Add wet ingredients to dry ingredients. Stir until just combined.
- Fold in shredded zucchini.
- Add ⅓ cup of batter to each cupcake liner.
- Bake for 22-26 minutes, or until a toothpick comes out with crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Squeeze excess water from zucchini to prevent soggy muffins.
- Do not overmix the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg