Banana Zucchini Muffins
These delightful banana zucchini muffins are a healthy and tasty treat, combining the sweetness of ripe bananas with the nutrition of zucchini for a guilt-free snack or breakfast option.
Ingredients
Muffin Base
- 2 pieces ripe bananas The riper the bananas, the sweeter the muffins.
- 1 medium zucchini, grated Squeeze out excess moisture if particularly watery.
- 2 cups all-purpose flour Or use whole wheat for a healthier option.
- 1/2 cup sugar Can substitute with honey or maple syrup.
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs Use room temperature eggs for better blending.
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped nuts or chocolate chips Optional for added indulgence.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line your muffin tin with paper liners or lightly grease each cup.
- In a mixing bowl, mash the ripe bananas with a fork. Add the grated zucchini, sugar, eggs, and oil. Stir until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If adding nuts or chocolate chips, fold them in now.
- Fill each muffin cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Notes
Store muffins in an airtight container for up to 3 days at room temperature, up to a week in the refrigerator, or freeze for up to 3 months. Don't over-mix the batter to avoid dense muffins.