Moist and flavorful banana muffins made healthier with the addition of applesauce and shredded zucchini. Perfect for breakfast or a snack, these muffins are naturally sweetened and packed with wholesome ingredients.
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup unsweetened applesauce
1 cup shredded zucchini, squeezed to remove excess moisture
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the mashed bananas, unsweetened applesauce, shredded zucchini, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix well until all wet ingredients are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.
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 before transferring them to a wire rack to cool completely.