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°F and grease a muffin tin or line it with paper liners.
- In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt, whisking them together.
- In another bowl, mix the oil, mashed banana, buttermilk, egg, and vanilla until well combined.
- Prepare the zucchini by grating it and squeezing out the excess moisture; add it to the wet mixture.
- Combine the dry and wet ingredients, then fold in the chocolate chips gently without over-mixing.
- Fill the muffin cups about 2/3 full with the batter and bake for 17 to 18 minutes until the tops spring back when touched.
- Allow the muffins to cool on a rack before serving.
Notes
Store the muffins in an airtight container to maintain freshness for up to 3 days.
For added texture, feel free to include nuts or dried fruits in your batter.
These muffins freeze well; wrap them individually before storing for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 145mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg