Zucchini and Banana Muffins
Zucchini and banana muffins are a delicious way to use up overripe bananas and add some extra veggies to your diet!
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Zucchini and Banana Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
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Grate the zucchini and squeeze out any excess moisture.
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In a large bowl, mash the ripe bananas.
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Add the eggs, vegetable oil, and vanilla extract to the bowl and mix well.
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In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, and brown sugar.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the grated zucchini and chopped walnuts.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 28g10%
- Sugars 12g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
