Description

Banana zucchini muffins are a delicious way to enjoy a healthy snack that combines the natural sweetness of ripe bananas with the moisture and nutrients of zucchini. These muffins are perfect for breakfast, lunchboxes, or as a wholesome snack. Packed with fiber, vitamins, and natural flavor, they offer a tasty solution for using up extra bananas and zucchini from your kitchen. The combination of mashed bananas and shredded zucchini makes these muffins soft, moist, and full of flavor. Plus, they are easy to prepare and bake in less than an hour. Whether you are a baking beginner or a seasoned home cook, this recipe will become one of your go-to favorites.

Ingredients

Scale

2 cups shredded zucchini, about 1 ½ medium zucchini
2 cups (256 g) all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
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

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray to prevent sticking.

Step 2: Prepare the Zucchini

Wash the zucchini thoroughly and pat dry. Using a grater, shred the zucchini into fine pieces. Measure out two cups and gently squeeze out excess moisture using a clean kitchen towel or paper towels. This step ensures the muffins stay moist but not overly wet.

Step 3: Mix Dry Ingredients

In a medium-sized bowl, combine all-purpose flour, ground cinnamon, baking powder, baking soda, and kosher salt. Whisk together until evenly mixed and set aside.

Step 4: Combine Wet Ingredients

In a large mixing bowl, mash the ripe bananas until smooth. Add granulated sugar, eggs, vegetable oil, and vanilla extract. Whisk until the mixture is well combined and smooth.

Step 5: Fold in Zucchini and Dry Ingredients

Gently fold the shredded zucchini into the wet mixture. Slowly add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to ensure the muffins remain light and fluffy.

Step 6: Fill Muffin Tins

Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full to allow room for rising.

Step 7: Bake

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8: Cool and Serve

Remove muffins from the oven and allow them to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.

Notes

Do not overmix the batter, as this can make muffins dense.
Ensure zucchini is properly drained to avoid excessive moisture.
Muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 20 minutes