Banana Zucchini Muffins
Okay, a staple around Britt's home has to be muffins!! They are great for kids lunches but also the best snack in the afternoon with a latte! The best part of this banana zucchini muffin recipe is that it uses a lot of healthy zucchini, and trust me, you will never be able to tell, and neither will the kids!
1 1/2 cups flour
1/2 cup white sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. cardamon
1/2 tsp salt
1 egg, lightly beaten
1/3 cup vegetable oil
1/4 cup milk
1 tbsp. lemon juice
1 tsp. vanilla
1.5 cups shredded Zucchini
3/4 cups semi-sweet or dark chocolate chips
1/2 cup walnuts (optional)
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Combine flour, sugar, baking soda, baking powder, cinnamon, cardamom, and salt.
Mix egg, oil, milk, lemon juice, and vanilla.
Fold wet ingredients into dry ingredients.
Fold in Zucchini, banana, chocolate chips, and walnuts.
Scoop batter into muffin liners or muffin tins.
Bake at 350 degrees for 20-25 minutes.
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Are you looking to make these muffins even better?
1. Melt 3 tbsp. Butter and mix in white and brown sugar and add the sugar crumble topping
to the muffin batter before baking.
2. Sprinkle some sea salt on top of the muffin batter before baking!
Want to make these banana zucchini muffins even healthier?? Substitute the vegetable oil for apple sauce! Tastes great and gets more nutrients into those picky kiddos! These muffins also freeze great and can be pulled out for kids' lunches! What is your favourite kind of muffin?