Description
These moist and flavorful muffins combine the goodness of bananas, zucchini, and carrots for a delicious breakfast or snack. Perfectly sweetened and packed with nutrients, they are a great way to use up ripe bananas and summer zucchinis!
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup grated zucchini, squeezed dry
- 1/2 cup grated carrot
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, mix together the mashed bananas, grated zucchini, grated carrot, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the nuts or chocolate chips if using.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra moisture, you can add 1/4 cup of applesauce to the batter.
- Feel free to substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 30
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