Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil (avocado oil, melted butter, light flavor olive oil, or canola)
- 1/3 cup mashed banana (about 1 banana)
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 small zucchini)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, whisk together the oil, mashed banana, buttermilk, egg, and vanilla extract.
- Grate the zucchini, squeeze out excess moisture, and mix it into the wet ingredients.
- Combine the dry ingredients with the wet ingredients and fold in the chocolate chips until just mixed.
- Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 17-18 minutes until springy to the touch.
- Remove the muffins and let them cool completely on a rack.
Notes
Ensure to squeeze out excess moisture from the zucchini to avoid a batter that’s too wet.
Use a mix of chocolate chips and nuts for added texture if desired.
Store muffins in an airtight container for up to three days or freeze for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg