Banana Muffins with Zucchini and Carrot
Moist and flavorful banana muffins enhanced with grated zucchini and carrot for added nutrition and a tender crumb. Perfect for breakfast or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 cup mashed ripe bananas (about 2-3 bananas)
1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
1 cup grated carrot (about 2 medium carrots)
2 large eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the mashed bananas, grated zucchini, grated carrot, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Divide the batter evenly among the 12 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.
Transfer the muffins to a wire rack to cool completely before serving.