RECIPE: Banana Nut Zucchini Muffins

Sunday, March 30, 2014

Who can resist the warm, spicy sweet and nutty aroma of a banana nut muffin?  Throw in some zucchini and you get an extra dose of moisture giving you an insanely good muffin without the added fat!  Hey, you don't even need to put butter on this thing... it's that good!

Also - I think brown sugar is the cure-all to having the best of the best in the baking world.  Well that and browned butter (though I haven't tried it in this recipe yet).  At any rate, I love just swapping out that old boring white granulated sugar for brown every chance that I get, and you should too!! :)  Promise.

Banana Nut Zucchini Muffins

2 1/2 cups flour
1 tbsp baking powder
1 tsp kosher salt
1 tbsp cinnamon
1/4 tsp nutmeg
3/4 cup brown sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1 tbsp vanilla extract
2 cups zucchini, shredded
2 large bananas, mashed
1 cup chopped walnuts

Preheat your oven to 350 degrees Fahrenheit and prep your muffin pan with liners or nonstick spray.  Combine flour, cinnamon, nutmeg, baking powder and salt (important to mix together before adding in wet ingredients).  In a separate bowl cream butter and sugar together.  Add the eggs, one at a time into the butter sugar mixture.  After the eggs are incorporated stir in the vanilla, zucchini and banana.  Add wet ingredients to dry ingredients and stir just until combined (make sure to not overmix).  Fold in the walnuts.  Fill muffin tins 2/3 of the way and bake at 350 for 20-25 minutes (check with a toothpick).  Let muffins cool completely in pan (about 30 minutes).

Optional:  Top muffin batter with nuts, chocolate chips or whatever else you fancy!

xoxo, Aukele
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  1. These look delicious! I will definitely be trying this recipe. :) I agree, brown sugar is fabulous and is a great addition to recipes. I also think brown butter is the greatest thing in the world. I love the smell of it!

  2. Aw thank you Crystal. Let me know how they turn out!


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