Banana Zucchini Muffins
These delightful muffins blend the sweetness of bananas with the earthiness of zucchini, creating a moist and flavorful snack that's perfect for any time of day.
Ingredients
Main Ingredients
- 2 ripe bananas (mashed) Ripe bananas enhance sweetness.
- 1 cup zucchini (grated and well-drained) Ensure excess moisture is removed.
- 1/2 cup granulated sugar Can substitute with maple syrup for a healthier option.
- 1/4 cup vegetable oil Melted coconut oil or applesauce can be used.
- 1 large egg Ensure it's at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour Whole wheat flour can be used for added nutrition.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. Mix in the grated zucchini.
- Add in the sugar and oil, and stir well to combine.
- Beat in the egg and vanilla extract until fully mixed.
- In another bowl, whisk the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; lumps are okay!
- Fill the muffin cups approximately two-thirds full to allow room for rising.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Grate zucchini finely to incorporate it well into the batter. Store in an airtight container at room temperature for up to four days. Muffins can be frozen for about three months.