Banana Muffins with Applesauce and Zucchini
Moist and flavorful banana muffins enhanced with the natural sweetness of applesauce and the subtle moisture of zucchini. Perfect for a healthy snack or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 ripe bananas, mashed
1/2 cup unsweetened applesauce
1/2 cup finely shredded zucchini, squeezed dry
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
In a large bowl, combine the mashed bananas, unsweetened applesauce, and finely shredded zucchini. Stir until evenly mixed.
Add the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract to the banana mixture. Whisk until smooth and fully incorporated.
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 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.