Banana Muffins with Zucchini and Carrot
Moist and flavorful banana muffins packed with shredded zucchini and carrot, 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 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large ripe bananas, mashed
1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
1 cup shredded 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
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 all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
In a separate medium bowl, combine the mashed bananas, shredded zucchini, shredded carrot, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until smooth.
Add the wet ingredients to the dry ingredients and gently fold together until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake 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 tin for 5 minutes before transferring to a wire rack to cool completely.