Zucchini Banana Bread Muffins Recipe
Are you looking to take your muffin game to another level? If so, we have the perfect recipe for you! These zucchini banana bread muffins are a great way to get in your serving of fruit and veggies in one, and it also helps that they are incredibly tasty and delicious. There are several things to love about this recipe, but one of our favorite parts is its versatility. While it's great to serve for breakfast, it also helps satisfy any craving for sweets after dinner as a dessert.
Recipe developer Hayley MacLean has a knack for coming up with wonderful baked-good recipes, and this one is no exception. "My favorite thing about these muffins is how full of nutritious ingredients they are! The banana is a great source of potassium and fiber, and the zucchini is full of vitamins A and C," MacLean raves. "Greek yogurt and eggs pack a punch of protein, and if used, the pecans add a great healthy fat. They are a delicious way to get some of these great foods into your diet!" Keep scrolling for step-by-step instructions on how to make these tasty muffins. Trust us, they will not disappoint!
Gather the ingredients to make zucchini banana bread muffins
Once you commit to making these muffins, you will need to head out to the store and grab all of the ingredients to whip them together. Be sure to check your pantry before as some of the necessary items are commonly used. Start with a cup of Greek yogurt and a little bit of light brown sugar. You will also need to get a single banana and some vanilla extract. As with most baking recipes, this one also requires a few eggs and all-purpose flour. While you're in the baking section, you can also pick up baking powder and baking soda. Next, get salt, ground cinnamon, and zucchini. If you'd like to add pecans, you can also pick some up!
Combine the wet ingredients
Now that you have all of your ingredients, we can get started on the actual baking. First, you'll want to turn your oven to 350 F. Next, grab a muffin tin and spray it with cooking spray or use paper liners. "I always love using muffin liners over cooking spray — not only does it save on the amount of oil used, but it makes handling them much easier," MacLean shares. "Plus, they come in so many different designs and colors to match any event or holiday!"
Take out a large bowl and start adding in your ingredients. Begin with the Greek yogurt and then toss in the brown sugar and mashed banana. "Extra ripe bananas work best for breads or muffins like this — they are much sweeter and mash up into a smoother consistency," MacLean notes. "However, if only normally ripe bananas are on hand, they will work too — they may just need to be mashed longer!" Then, throw in the vanilla extract and the eggs. Mix until everything is well combined.
Combine the dry ingredients and mix them into the wet ingredients
Using another bowl, toss in the flour and baking powder. At this time, you can also add baking soda, salt, and cinnamon. Use a whisk to combine all the ingredients well. Then, gradually add the dry mixture to the wet mix until just combined. "The dough for these muffins is quite wet and tacky, it should be thick enough to stick to the spoon if turned over," MacLean explains. "I like to use a couple of spoons to get it into the muffin tin, as it will stick to the fingers easily!"
The last two things you will need to add in are the zucchini and the pecans. As a reminder, pecans are totally optional so if you'd prefer to leave them out, that's totally fine. It's all just based on personal preference!
Bake and enjoy
Now that your batter is good to go, spoon it into the prepared muffin pan. Just fill each up about ⅔ of the way full as the muffins will rise as they bake. Pop them in the oven and set your timer for 20 to 25 minutes. You can check to see if they have finished cooking by inserting a toothpick. If it comes out clean, that means that the muffins are done.
Allow the muffins to cool for a bit before you serve. "These muffins are wonderful served warm with some butter and a drizzle of honey. Of course a hot cup of coffee or tea on the side makes it a perfect treat," MacLean shares. We hope you love these sweet treats as much as we do!
- ¼ cup greek yogurt
- ¾ cup light brown sugar, packed
- 1 cup banana, mashed
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 cup zucchini, shredded
- ½ cup pecans, chopped
- Preheat the oven to 350 F. Prepare a muffin tin with cooking spray or paper liners.
- In a large bowl, mix the Greek yogurt, brown sugar, mashed banana, vanilla extract, and eggs together until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the zucchini and the pecans, if using.
- Spoon the batter into the prepared muffin pan, filling each well about ⅔ of the way full. Baking for 20 to 25 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool slightly in the pan before serving.
| Calories per Serving | 143 |
| Total Fat | 1.2 g |
| Saturated Fat | 0.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 27.3 mg |
| Total Carbohydrates | 29.8 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 13.9 g |
| Sodium | 159.4 mg |
| Protein | 3.4 g |
