Banana Zucchini Muffins

Total Time Prep: 20 min. Bake: 25 min. + cooling
Yield 18 muffins
Test Kitchen Approved
Up your bread game with these zucchini-infused banana muffins. Soft, tender and moist from the shredded zucchini and ripe bananas, these muffins use vanilla, banana extract, and cinnamon for an enhanced, sweet blend of flavors. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 cup mashed ripe bananas
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon banana extract, optional
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded zucchini

Directions

  1. Preheat oven to 375°. Line 18 muffin cups with paper liners; set aside.
  2. In a large bowl, beat the sugar, egg, bananas, oil, vanilla extract and, if desired, banana extract. In another bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Gradually beat into sugar mixture until blended; fold in zucchini.
  3. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts

1 muffin: 154 calories, 7g fat (1g saturated fat), 10mg cholesterol, 119mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Up your bread game with these zucchini-infused banana muffins. Soft, tender and moist from the shredded zucchini and ripe bananas, these muffins use vanilla, banana extract, and cinnamon for an enhanced, sweet blend of flavors. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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