Banana Zucchini Muffins
A delightful treat that combines bananas and zucchini, perfect for breakfast or as a snack.
Ingredients
Wet Ingredients
- 2 cups shredded zucchini Squeeze out excess moisture before adding.
- 2 ripe bananas, mashed Use ripe bananas for better sweetness.
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup vegetable oil Can substitute some oil with applesauce for healthier option.
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can replace half with whole wheat flour for a healthier version.
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
Preparation
- 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.
Baking
- 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.
Notes
Best served warm, can be enjoyed plain or with spreads. Store in an airtight container for up to 3 days or freeze for longer storage. Potential to add nuts, chocolate chips, or dried fruits for extra texture.