Banana Zucchini Muffins Recipe
The first time I made these Banana Zucchini Muffins, I was blown away. They came out so moist, flavorful, and just sweet enough to perfectly pair with my morning coffee. What I love most about this recipe is how adaptable it is.
Ingredients
- Zucchini
- All-purpose flour
- Cinnamon
- Baking powder
- Baking soda
- Kosher salt
- Ripe bananas
- Granulated sugar
- Eggs
- Vegetable oil
- Vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners. This step ensures the muffins bake evenly and come out easily.
- Grate the zucchini finely and wrap it in a clean kitchen towel. Squeeze out any excess moisture to prevent soggy muffins. Set it aside for later.
- Combine flour, cinnamon, baking powder, baking soda, and kosher salt in a large mixing bowl. Stir until the ingredients are distributed evenly.
- Mash the ripe bananas in a separate bowl. Add sugar, eggs, oil, and vanilla extract. Whisk together until fully combined and smooth.
- Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined, then fold in the shredded zucchini. Avoid overmixing.
- Spoon the batter into the prepared muffin tin, filling each liner about ¾ full. Bake in the preheated oven for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, cool the muffins in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Use Ripe Bananas: Overripe bananas are perfect for this recipe, as they add natural sweetness and moisture.
- Shred Zucchini Finely: Use the fine side of the grater to ensure the zucchini blends seamlessly into the muffins.
- Don’t Overmix: Stir the batter just until combined. Overmixing can result in dense muffins.