Description
Delicious and moist zucchini banana muffins that combine the natural sweetness of ripe bananas with fresh zucchini for a healthy twist. These muffins are perfect for breakfast, snacks, or a wholesome treat any time of day.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 ½ cups shredded zucchini
- 1 cup mashed, ripe banana (about 2 medium bananas)
- 1 ¼ cup granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners to ensure easy removal of the muffins after baking.
- Drain Zucchini: Place the shredded zucchini in a clean tea towel or paper towel and squeeze out as much excess moisture as possible to avoid soggy muffins.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the granulated sugar, eggs, vegetable oil, and vanilla extract. Mix all together until well combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, cinnamon, nutmeg, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid over-mixing to keep the muffins tender.
- Fold in Zucchini: Gently fold in the drained shredded zucchini until evenly incorporated throughout the batter.
- Fill Muffin Tin and Bake: Spoon the batter into the prepared muffin liners, about ¼ to ⅓ cup per muffin. Bake in the preheated oven for 24 to 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool completely in the tin or on a wire rack before removing liners for best results and easy handling.
Notes
- Make sure to fully drain the zucchini to prevent excess moisture which can make muffins soggy.
- Use ripe bananas for natural sweetness and moist texture.
- You can substitute vegetable oil with a light olive oil or melted coconut oil if preferred.
- Try adding nuts like walnuts or pecans for a crunchy texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
