There’s nothing quite like the joy of biting into a freshly baked muffin, and when that muffin happens to be both delicious and packed with nutrients, it’s an added bonus. This Banana Zucchini Muffins Recipe offers just that—an enticing combination of ripe bananas and fresh zucchini that results in a sweet, moist treat. Imagine the natural sweetness of bananas paired perfectly with the incredible moistness that zucchini provides, creating a texture and flavor that is irresistible. Whether you’re looking for something nourishing for breakfast, a nutritious snack for the kids, or a delightful dessert, these muffins fit the bill. The beauty of this recipe lies in its simplicity and versatility, allowing for unique add-ins like chocolate chips, nuts, or raisins, ensuring there’s something for everyone.
And let’s not forget the hidden nutritional benefits. With potassium-rich bananas and fiber-filled zucchini, these muffins are more than just a treat—they’re a smart choice for anyone looking to sneak some extra nutrients into their diet. Kid-friendly and freezer-friendly, these muffins are the perfect make-ahead solution. You can whip up a batch, store them in the freezer, and have a quick, delicious snack ready whenever the craving hits. Truly a recipe to keep handy for all seasons, these Banana Zucchini Muffins are about to become your new go-to.
Why You’ll Love This Banana Zucchini Muffins Recipe
- Nutrient-rich: With bananas adding potassium and zucchini supplying extra fiber, these muffins are a wholesome choice.
- Perfect texture: Expect a moist, fluffy muffin lightly spiced with cinnamon.
- Simple to make: All you need are pantry ingredients and a few minutes of prep time.
- Versatile: These muffins are suitable for breakfast, a snack, or a sweet treat.
- Kid-approved: They are a clever and delicious way to incorporate more veggies into your family’s diet.
Preparation Phase & Tools to Use
Before diving into this delicious recipe, it’s important to prepare your kitchen and ensure you have everything you need for a seamless baking process. Start by gathering all the necessary ingredients and tools. You’ll need a large mixing bowl for the dry ingredients and a separate bowl for the wet ingredients. A muffin tin with 12 cups is ideal—make sure to line it with muffin liners or lightly grease it to prevent sticking. Having a whisk on hand will be useful for mixing the dry ingredients, while a sturdy spoon or spatula is perfect for combining the wet and dry components with the zucchini. For shredding the zucchini, a box grater works best; remember to wrap and squeeze the shredded zucchini in a towel to remove excess moisture.
It’s also helpful to preheat your oven early, so it’s at the perfect temperature by the time your batter is ready. These small preparatory steps ensure not only ease in the baking process but also contribute to the perfect muffin texture. Keep a cooling rack nearby for the muffins to cool down immediately after baking, which will help maintain their moist and fluffy nature.
Ingredients
- 2 cups (256 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 ripe bananas (about 1 cup, mashed)
- 2 cups shredded zucchini (about 1 ½ medium zucchini, drained)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 2 teaspoons vanilla extract
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup chocolate chips
- Optional: ½ cup raisins
Instructions
Step 1: Prepare the Zucchini
Begin by rinsing and trimming your zucchini. Grate it using a box grater, leaving the vibrant skin intact for added nutrients and color. Once grated, wrap the zucchini in a clean kitchen towel or paper towels and gently squeeze to remove any excess water. This step is crucial for achieving the right muffin texture.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Using a whisk, blend these ingredients together until they are evenly distributed, ensuring that the baking agents are well incorporated.
Step 3: Blend the Wet Ingredients
Take a separate large bowl and mash the ripe bananas until smooth. Stir in the granulated sugar, eggs, vegetable oil, and vanilla extract. Mix these ingredients thoroughly until you have a consistent, smooth mixture.
Step 4: Merge the Components
Carefully add the dry ingredient mix to the bowl of wet ingredients, stirring just until combined. Be cautious not to overmix, as this can affect the muffins’ texture. Gently fold in the prepared shredded zucchini and any optional add-ins you desire, such as walnuts, chocolate chips, or raisins, to suit your taste preferences.
Step 5: Bake
Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup. Fill each muffin cup with batter, leaving them about two-thirds full. Bake the muffins for 22 to 26 minutes, or until a toothpick inserted into the center comes out with a few crumbs—indicating doneness without wet batter. Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Protein: Enhance the recipe by adding a scoop of protein powder to the dry ingredients for an additional nutritional boost.
- Vegetables: Try incorporating grated carrots or sweet potatoes along with zucchini for a different flavor profile and extra nutrients.
- Spices: Experiment with nutmeg or ginger along with cinnamon to add warmth and depth to the muffins.
Cooking Notes
- Ensure the zucchini is well-drained to avoid excess moisture that can make the muffins too wet.
- If using chocolate chips or nuts, dust them lightly with flour before folding into the batter to prevent them from sinking to the bottom.
Serving Suggestions
- Pair these muffins with a cup of coffee or tea for a delightful breakfast or afternoon snack.
- Serve with a dollop of Greek yogurt and fresh berries for a balanced and satisfying dessert.
Tips
- For a lower sugar option, substitute half of the granulated sugar with a natural sweetener like honey or maple syrup.
- To make the muffins gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 22-26 minutes
- Total Time: 37-41 minutes
Nutritional Information
- Calories: Approximately 220 per muffin
- Protein: 4g per muffin
- Sodium: 150mg per muffin
FAQs
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and thoroughly drain it to remove excess moisture before using it in the recipe.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil or unsweetened applesauce for a healthier twist.
How should I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months for longer storage.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option. Keep in mind that this may slightly change the texture and flavor of the muffins.
Conclusion
This Banana Zucchini Muffins Recipe is more than just a delightful treat—it’s a fusion of flavor and nutrition packed into a convenient muffin form. Whether you’re sneaking in veggies for the kids or indulging in a personal snack, these muffins have you covered. With their customizable nature, you can experiment with different add-ins to tailor them to your preference. Don’t forget to share your own twists in the comments and let us know how your muffins turned out. These muffins are sure to become a family favorite, perfect for any occasion from busy mornings to relaxed afternoon tea times.
Print
Banana Zucchini Muffins
- Total Time: 37-41 minutes
- Yield: 12 muffins 1x
Description
This Banana Zucchini Muffins Recipe offers an enticing combination of ripe bananas and fresh zucchini resulting in a nutritious and delightful treat.
Ingredients
- 2 cups (256 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 ripe bananas (about 1 cup, mashed)
- 2 cups shredded zucchini (about 1 ½ medium zucchini, drained)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 2 teaspoons vanilla extract
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup chocolate chips
- Optional: ½ cup raisins
Instructions
- Begin by rinsing and trimming your zucchini. Grate it using a box grater, leaving the vibrant skin intact for added nutrients and color. Once grated, wrap the zucchini in a clean kitchen towel or paper towels and gently squeeze to remove any excess water. This step is crucial for achieving the right muffin texture.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Using a whisk, blend these ingredients together until they are evenly distributed, ensuring that the baking agents are well incorporated.
- Take a separate large bowl and mash the ripe bananas until smooth. Stir in the granulated sugar, eggs, vegetable oil, and vanilla extract. Mix these ingredients thoroughly until you have a consistent, smooth mixture.
- Carefully add the dry ingredient mix to the bowl of wet ingredients, stirring just until combined. Be cautious not to overmix, as this can affect the muffins’ texture. Gently fold in the prepared shredded zucchini and any optional add-ins you desire, such as walnuts, chocolate chips, or raisins, to suit your taste preferences.
- Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup. Fill each muffin cup with batter, leaving them about two-thirds full. Bake the muffins for 22 to 26 minutes, or until a toothpick inserted into the center comes out with a few crumbs—indicating doneness without wet batter. Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure the zucchini is well-drained to avoid excess moisture that can make the muffins too wet. If using chocolate chips or nuts, dust them lightly with flour before folding into the batter to prevent them from sinking to the bottom.
- Prep Time: 15 minutes
- Cook Time: 22-26 minutes
- Category: Snack
Nutrition
- Calories: 220 kcal
- Sodium: 150 mg
- Protein: 4 g