Preheat your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins starring overripe bananas and shredded zucchini.
I’m lucky that my boys have palates as big as their appetites, and they’ll eat (almost) anything I put in front of them. But that doesn’t mean that it’s easy to get them to eat their vegetables on a consistent basis.
Although I’m always up for a challenge, Zucchini Banana Muffins help take a bit of pressure off when it comes to getting in our daily dose of veggies!
While zucchini is often spiralized as a low carb substitute for pasta, this recipe is pure carb perfection. Instead of using zucchini to take something away, it’s adding moisture into a favorite baked good.
Finely shredded zucchini, which is barely noticeable, is folded into a tried and true buttermilk banana bread recipe that can be bulked up with your choice of chopped nuts and/or chocolate chips.
The result is golden brown, super moist Zucchini Banana Muffins that are perfect for an afternoon pick-me-up, breakfast on-the-go or afternoon snack.
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Zucchini Banana Muffins
very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
buttermilk or buttermilk substitute
large eggs, beaten lightly
butter, melted and cooled
chopped nuts, such as walnuts or pecans (optional)
Preheat the oven to 350ºF. Line two muffin tins with a total of 16 paper cups. (Alternately, grease 16 muffin cups with cooking spray.)
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
Shred the zucchini on the small hole of a box grater. Measure out 1 1/2 cups of shredded zucchini then squeeze it in a dish towel to ring out excess moisture.
Fold the zucchini and chopped nuts (optional) into the batter.
Divide the batter among the muffin tin cups, filling each about 3/4 full.
Bake the muffins for 22 to 26 minutes until a toothpick inserted comes out clean. Remove the muffins from the oven and let them cool slightly before serving.
Zucchini Banana Muffins
Amount Per Serving
Calories from Fat 45
% Daily Value*
Saturated Fat 3g19%
Vitamin A 230IU5%
Vitamin C 6mg7%
* Percent Daily Values are based on a 2000 calorie diet.