Description
Delicious Zucchini Banana Muffins topped with a sweet maple glaze, perfect for breakfast or snacks.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup maple syrup (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the mashed bananas, grated zucchini, brown sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Line a muffin tin with paper liners or grease it lightly. Pour the batter into each cup, filling them about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins are baking, whisk together the maple syrup and milk in a small bowl until smooth.
- Once the muffins are done, let them cool in the tin for about 5 minutes, then transfer to a wire rack and drizzle the maple glaze over the tops.
Notes
- Store muffins in an airtight container at room temperature for up to three days.
- For longer storage, freeze muffins wrapped in plastic wrap for up to three months.
- Thaw frozen muffins in the refrigerator overnight and reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Zucchini Banana Muffins, Maple Glaze, Muffin Recipe, Baking, Breakfast