Description
These Banana Zucchini Muffins are a moist, flavorful treat combining ripe bananas and fresh zucchini for a nutritious twist on classic muffins. Perfect for breakfast or a snack, they balance sweetness with a hint of cinnamon and optional crunchy nuts or chocolate chips, all baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini, moisture squeezed out
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
Optional Ingredients
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas and grated zucchini, ensuring the moisture from the zucchini is squeezed out to avoid sogginess.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
- Combine Sugars and Wet Ingredients: Add the light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract to the banana and zucchini mixture. Mix well until fully combined.
- Incorporate Dry Into Wet: Gradually fold the dry ingredients into the wet ingredients, stirring just until no visible dry streaks remain, taking care not to overmix to keep muffins tender.
- Add Optional Ingredients: If using, gently fold in the chopped walnuts or pecans and chocolate chips for added texture and flavor.
- Portion Batter: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent soggy muffins.
- Do not overmix the batter to ensure light and fluffy muffins.
- Optional nuts and chocolate chips can be omitted to suit dietary preferences.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
