Description
Moist and flavorful banana muffins enhanced with grated zucchini and carrot, perfect for a healthy snack or breakfast treat.
Ingredients
1 cup mashed ripe bananas (about 2–3 bananas)
1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
1 cup grated carrot (about 2 medium carrots)
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the mashed bananas, grated zucchini, grated carrot, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
In a separate medium bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes