Banana Zucchini Muffins Recipe
Introduction
Banana Zucchini Muffins are a delightful way to enjoy a moist, flavorful treat that combines the natural sweetness of bananas with the subtle earthiness of zucchini. These muffins are perfect for breakfast or a healthy snack any time of day.
Ingredients
- 2 ripe bananas
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a large bowl, mash the bananas until smooth. Add the eggs and oil, then mix until combined.
- Step 3: In a separate bowl, whisk together the flour, sugar, and cinnamon.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently to create a batter.
- Step 5: Fold the grated zucchini into the batter carefully, ensuring it is evenly distributed.
- Step 6: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Step 7: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For added texture, mix in 1/2 cup chopped nuts or chocolate chips before baking.
- Try using whole wheat flour instead of all-purpose for a heartier muffin.
- If you prefer sweeter muffins, increase the sugar to 1 cup or add a splash of vanilla extract.
- Be sure to squeeze excess moisture from the grated zucchini with a clean kitchen towel to avoid soggy muffins.
Storage
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm muffins in the microwave for about 15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini in this recipe?
Yes, but make sure to thaw and thoroughly drain the zucchini to remove excess water before using it in the batter to maintain the muffin’s texture.
Are these muffins gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.
PrintBanana Zucchini Muffins Recipe
These moist and flavorful Banana Zucchini Muffins combine ripe bananas and fresh zucchini for a deliciously tender treat. Perfect for breakfast or a healthy snack, they are lightly spiced with cinnamon and sweetened naturally, making them both tasty and nutritious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 large ripe bananas, mashed
- 1 medium zucchini, grated (about 1 cup, squeezed to remove excess moisture)
- 2 large eggs
- ⅓ cup vegetable oil or canola oil
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, mash the bananas until smooth. Add the eggs, oil, and vanilla extract, then whisk until well blended.
- Combine Batter: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender.
- Fold in Zucchini: Carefully fold the grated zucchini into the batter, ensuring it’s evenly distributed without overmixing.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier version.
- Make sure to squeeze excess moisture out of the zucchini with a clean kitchen towel to prevent soggy muffins.
- For added texture and flavor, consider mixing in ½ cup chopped nuts or chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: banana zucchini muffins, healthy muffins, breakfast muffin, zucchini recipes, banana baking recipes, cinnamon muffins
