Banana Zucchini Muffins
Banana Zucchini Muffins are a delightful treat that combines two favorite ingredients: bananas and zucchini. These muffins are not only delicious but also a great way to sneak in some vegetables with your breakfast or snack. They are moist, flavorful, and perfect for enjoying on their own or with a spread.
Why Make This Recipe
You should make Banana Zucchini Muffins for several reasons. First, they are easy to prepare and require basic ingredients that you likely already have in your kitchen. Second, they are a great use for overripe bananas, which adds natural sweetness. Third, they provide a sneaky way to include healthy zucchini in your diet. Lastly, these muffins are versatile—you can enjoy them as a breakfast option or a sweet snack any time of the day!
How to Make Banana Zucchini Muffins
Making Banana Zucchini Muffins is a simple process that anyone can follow. Just gather your ingredients, and let’s get started!
Ingredients
- 2 cups shredded zucchini
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 ripe bananas, mashed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and kosher salt.
- In another bowl, combine the mashed bananas, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Stir the wet ingredients into the dry ingredients just until combined.
- Gently fold in the shredded zucchini.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
How to Serve Banana Zucchini Muffins
Banana Zucchini Muffins are best served warm, straight from the oven. You can enjoy them plain or spread a little butter, cream cheese, or nut butter on top for extra flavor. They also pair well with a cup of coffee or tea for a comforting afternoon snack.
How to Store Banana Zucchini Muffins
To store your Banana Zucchini Muffins, let them cool completely, then place them in an airtight container. They will stay fresh at room temperature for about 3 days. For longer storage, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them in the microwave.
Tips to Make Banana Zucchini Muffins
- Make sure to squeeze out excess moisture from the shredded zucchini to prevent your batter from becoming too wet.
- Use ripe bananas for better sweetness and flavor.
- Feel free to add nuts, chocolate chips, or dried fruits for added texture and sweetness.
- Don’t overmix the batter; mix just until combined for best results.
Variation
For a healthier twist, you can replace half of the all-purpose flour with whole wheat flour. You can also substitute applesauce for some of the oil to reduce fat content.
FAQs
Q: Can I use frozen zucchini?
A: Yes, you can use frozen zucchini. Just make sure to thaw and drain it well before adding it to the batter.
Q: How can I make these muffins gluten-free?
A: To make them gluten-free, you can use a 1:1 gluten-free flour blend instead of all-purpose flour.
Q: Can I make mini muffins instead?
A: Absolutely! Simply adjust the baking time to around 12-15 minutes for mini muffins. Check for doneness with a toothpick.
Enjoy baking and savoring your delicious Banana Zucchini Muffins!
