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Banana Zucchini Muffins Recipe

Banana Zucchini Muffins Recipe
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★★★★★

5.3 from 24 reviews

These Banana Zucchini Muffins are moist, flavorful, and a perfect way to sneak in some veggies. With the sweetness of ripe bananas and a hint of cinnamon, these muffins are great for breakfast or a snack.

Ingredients

Scale

Shredded Zucchini:

  • 2 cups shredded zucchini, about 1 ½ medium zucchini

Dry Ingredients:

  • 2 cups (256 g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients:

  • 2 ripe bananas, mashed (about 1 cup)
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (218 g) vegetable oil
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare: Preheat oven to 350°F. Line a muffin tin with liners.
  2. Prepare Zucchini: Gently squeeze out excess water from shredded zucchini.
  3. Combine Dry Ingredients: In a large bowl, whisk flour, cinnamon, baking powder, baking soda, and salt.
  4. Mix Wet Ingredients: In a separate bowl, combine mashed bananas, sugar, eggs, oil, and vanilla.
  5. Combine Wet and Dry: Add wet ingredients to dry ingredients and stir until just combined.
  6. Add Zucchini: Fold in shredded zucchini.
  7. Fill Muffin Liners: Spoon ⅓ cup of batter into each liner.
  8. Bake: Bake for 22-26 minutes until a toothpick comes out clean.
  9. Cool and Serve: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can add nuts or chocolate chips for extra flavor.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: Banana Zucchini Muffins, Zucchini Recipes, Breakfast Muffins

Find it online: https://frommamamaya.com/banana-zucchini-muffins-recipe/