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Banana Zucchini Muffins in a serving tray.
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Banana Zucchini Muffins

Soft, moist and full of homemade, wholesome ingredients, these Banana Zucchini Muffins are a delicious treat for any occasion. From a breakfast muffin to a tasty dessert, it's a great way to use leftover Zucchini and over ripe bananas!
Course Breakfast, Dessert
Cuisine American
Keyword banana, chocolate chip, Muffins, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 Muffins
Calories 156kcal

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup oil
  • ¾ cup milk
  • 1 ripe banana mashed
  • 1 cup grated/shredded zucchini
  • ½ cup mini chocolate chips

Instructions

  • Preheat oven to 400 degrees and grease a muffin pan with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
    Mixing dry ingredients for muffins
  • In a large bowl, mix the egg, oil, and milk until combined.
    Mixing egg, oil and milk.
  • Stir in the banana and zucchini until mixed.
    stirring in banana and zucchini
  • Add the dry ingredients and stir to combine.
    mixing wet and dry ingredients
  • Fold in the chocolate chips.
    adding chocolate chips to muffins
  • Fill each cup of the muffin pan 2/3 the way full of batter and bake in the preheated oven for 18 to 20 minutes, until a tooth pick inserted in the center of the muffin comes out clean.
    pouring batter in muffin pan.
  • Allow to cool in the pan for five minutes, then transfer to a wire cooling rack to cool completely.
    Banana Zucchini Muffins Recipe

Nutrition

Calories: 156kcal