Banana 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
Scale
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.
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Find it online: https://cookwithyana.com/banana-zucchini-muffins-recipe/
