Description
This Banana Zucchini Muffins Recipe offers an enticing combination of ripe bananas and fresh zucchini resulting in a nutritious and delightful treat.
Ingredients
Scale
- 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