banana zucchini muffins

Banana Bread

Banana Zucchini Muffins

Use up your extra bananas and zucchini in these healthy banana-zucchini muffins. Serve them for breakfast with fresh fruit or as an afternoon snack with a glass of milk. If you prefer a larger muffin, these can be baked in a 10-cup muffin tin instead of a 12-cup tin.

Ingredients

¾ cup all-purpose flour
¾ cup white whole-wheat flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
2 large eggs
⅔ cup sugar
¼ cup avocado oil or canola oil
1 ½ teaspoons vanilla extract
1 cup mashed ripe banana (about 2 medium)
1 cup shredded zucchini (about 1 medium)

Directions

Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl; set aside. Whisk eggs, sugar, oil and vanilla in a medium bowl. Stir in banana and zucchini until well combined. Add the wet ingredients to the flour mixture and stir until just combined. Divide the batter between the muffin cups. Bake until the muffins are lightly golden and spring back when lightly touched, 15 to 18 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Cool slightly before serving.