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 (175°C) and prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
- In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt, whisking well.
- In another bowl, whisk together oil, mashed banana, buttermilk, egg, and vanilla extract.
- Grate zucchini and squeeze out excess moisture. Add to the wet ingredients and mix well.
- Combine the dry ingredients with the wet mixture and stir in chocolate chips until just combined—do not overmix.
- Fill muffin cups about 2/3 full with the batter. Bake for 17-18 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool completely on a wire rack.
Notes
For a healthier option, consider using whole wheat flour.
Use a silicone muffin tray for easier removal without sticking.
Muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.