Zucchini Banana Muffins

Zucchini Banana Muffins

A combination of the best two sweet breads ever made! Delicious zucchini banana muffins, fluffy and low-calorie. I think we all have some extra bananas laying around to make these perfect muffins!

I am not sure about you but it seems that my bananas are ripening up quicker then usual… maybe I am just spending too much time at home. Rather than making my regular banana muffins; I wanted to combine my favorite banana and zucchini bread recipes.

I tend to always have zucchinis in my fridge. Zucchinis can be used in so many ways and I love adding veggies to as many recipes as I can. For this zucchini banana muffin recipe I used one zucchini and used a veggie spiralizer. Once I had the zucchini in spiral form, I finely chopped up the zucchini. If you do not have a veggie spiralizer then you can just finely chop up the zucchini, just make sure to blot it with a paper towel so it is not extremely moist!

Here Are The Ingredients Needed For The Zucchini Banana Muffins:

  • 1 ripe banana
  • 1 zucchini
  • 1 whole egg
  • Liquid egg whites
  • Walden Farms Maple Syrup
  • All-purpose flour
  • Splenda Brown Sugar
  • Baking Soda
  • Baking Powder
  • Vanilla Extract
  • Cinnamon

You get the cutest, fluffy little muffins! Perfect to re-warm or toast covered with nut butters!

Here Is How You Make The Muffins!

  1. Preheat your oven to 375 degrees.
  2. Grease and line a cupcake tin.
  3. Hand mix or use a KitchenAid mixer like I did to mash the banana.
  4. Now add the egg, egg whites, vanilla extract, sugar, and maple syrup.
  5. Spiralize and finely chop the zucchini and combine. (Using the spiralizer is optional but this makes it easier to chop up finely)
  6. Add in the baking soda, baking powder, and cinnamon.
  7. Gradually add in the flour.
  8. Using an ice-cream scoop divide the mix into 12 cup cake tins.
  9. Bake for 18-20 minutes!
  10. Enjoy warm plain or with some nut butter!

These zucchini banana muffins are the perfect afternoon treat or dessert. You can even get fancy and top them with cream cheese frosting! Perfect for sharing… or not!

These muffins will last at room temperature for 3-5 days, then I recommend freezing them.

Serving for 1, 42 gram muffin: 84 calories, 16.3 grams of carbs, 0.4 grams of fat, 2.8 grams of protein.

If you are interested check out my zucchini bread recipe or banana muffin recipe!!

Zucchini Banana Muffins

Zucchini Banana Muffins

A combination of the best two sweet breads ever made! Delicious zucchini banana muffins, fluffy and low-calorie.

Ingredients

  • 1 ripe banana 116 grams
  • 1 zucchini 157 grams
  • 1 whole egg
  • 46 grams Liquid egg whites 3 tbsp
  • 23 grams Walden Farms Maple Syrup 2 tbsp
  • 200 grams All-purpose flour 1 3/4 cups
  • 10 grams Splenda Brown Sugar 5 tsp
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon

Instructions

  1. Preheat your oven to 375 degrees.
  2. Grease and line a cupcake tin.
  3. Hand mix or use a KitchenAid mixer to mash the banana.
  4. Now add the egg, egg whites, vanilla extract, sugar, and maple syrup.
  5. Spiralize and finely chop the zucchini and combine. (Using the spiralizer is optional but this makes it easier to chop up finely)
  6. Add in the baking soda, baking powder, and cinnamon.
  7. Gradually add in the flour.
  8. Using an ice-cream scoop to divide the mix into 12 cup cake tins.
  9. Bake for 18-20 minutes!
  10. Enjoy warm plain or with some nut butter!

Nutrition Information:

Serving Size:

42 grams

Amount Per Serving: Calories: 84Total Fat: .4gSaturated Fat: .1gTrans Fat: 0gCholesterol: 15mgSodium: 57.5mgCarbohydrates: 16.3gFiber: .9gSugar: 2.4gProtein: 2.8g

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