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Banana Zucchini Muffins

Banana Zucchini Muffins

These Banana Zucchini Muffins are a moist and flavorful treat that combines the sweetness of ripe bananas with the subtle texture of zucchini. Perfect for breakfast, a snack, or dessert, these muffins are not only delicious but also packed with nutrients

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1 cup grated zucchini, squeezed of excess moisture
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a good spray with non-stick cooking spray.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures that all your dry ingredients are well combined.
  3. Combine Sugars and Oil: In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and well combined. This creates a nice base for your muffins.
  4. Add Eggs and Vanilla: Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract for that lovely hint of flavor.
  5. Incorporate Bananas and Zucchini: Fold in the mashed bananas and grated zucchini. Be sure to squeeze out any excess moisture from the zucchini before adding it to the batter. This step is crucial for achieving that perfect muffin texture.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. If you’re feeling adventurous, fold in some chopped walnuts or chocolate chips for an extra treat!
  7. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake to Perfection: Pop the muffins in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  1. Bananas: The riper, the better! Overripe bananas with those brown spots are perfect for this recipe.
  2. Zucchini: Squeezing out the excess moisture from the zucchini is key to preventing soggy muffins.
  3. Add-ins: Feel free to customize these muffins with your favorite mix-ins. Walnuts and chocolate chips are always a hit, but you could also try raisins or shredded coconut.
  4. Storage: These muffins stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 200 kcal
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7.5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: Banana Zucchini Bread, Healthy Muffin Recipe, Easy Breakfast Muffins, Banana Zucchini Muffins