Banana Zucchini Muffins
A delightful treat that combines the sweetness of ripe bananas with the subtle earthiness of fresh zucchini, resulting in moist and flavorful muffins perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed The riper the bananas, the sweeter the muffins.
- 1 cup grated zucchini Squeeze out excess moisture to avoid soggy muffins.
- 1/2 cup sugar or maple syrup Use maple syrup for a natural alternative.
- 1/4 cup vegetable oil or melted coconut oil Either oil works well for moisture.
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips Optional for added texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture.
- In a large bowl, combine the mashed bananas, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the grated zucchini and any optional mix-ins.
- Scoop the batter into each muffin cup, filling them about 3/4 full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days. Freeze wrapped muffins for up to 2 months. Thaw at room temperature or reheat in microwave for 15-20 seconds.