Glazed Zucchini Banana Muffins

Perfectly spiced and drizzled with a creamy vanilla glaze, these zucchini banana muffins are extra moist from both mashed banana and shredded zucchini.

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Perfectly spiced and drizzled with a creamy vanilla glaze, these zucchini banana muffins are extra moist from both mashed banana and shredded zucchini.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 383kcal

Ingredients

Muffins

2 medium ripe bananas, mashed (about 1 cup)
1/2 cup vegetable oil
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (300g) all-purpose flour (spooned and leveled)
2 teaspoons (10g) baking powder
1/2 teaspoon (4g) baking soda
3/4 teaspoon (4g) ground cinnamon
1/4 teaspoon (1g) ground nutmeg
1/4 teaspoon (1g) ground cloves
1/4 teaspoon (1g) kosher salt
1 cup (150g) firmly-packed shredded zucchini
1/2 cup chopped walnuts, toasted (optional)

Glaze

1/2 cup (70g) powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons 2% or skim milk

Instructions

Muffins

Preheat oven to 425F and line a 12-cup muffin pan with liners. Set aside.
In a large bowl, whisk mashed banana, oil, brown sugar, eggs, and vanilla until smooth.
In a separate medium bowl, combine flour, baking powder, baking soda, spices, and salt. Fold flour mixture into liquid mixture until batter is just combined. Fold in zucchini and walnuts if using.
Fill muffin cups to brim with muffin batter. Bake muffins at 425F 5 minutes, then reduce heat to 350F and continue baking an additional 15-20 minutes until a toothpick inserted in center of muffin comes out clean. Allow muffins to cool completely on a wire cooling rack.

Glaze

In a small bowl, whisk powdered sugar, vanilla, and just enough milk to achieve a drizzling consistency.
Drizzle glaze over cooled muffins and allow to set for 10 minutes before serving. Enjoy!

Notes

Storing Instructions

Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen unglazed up to 2 months.

Nutrition