Banana Zucchini Muffins

Banana Zucchini Muffins: A Moist and Flavorful Treat

Looking for a way to use up your ripe bananas and extra zucchini? These Banana Zucchini Muffins are the perfect solution! With the natural sweetness of ripe bananas and the added moisture from shredded zucchini, these muffins are soft, fluffy, and packed with flavor. They’re a great option for breakfast, snack time, or even as a healthier dessert. Plus, they come together quickly and are sure to be a hit with both kids and adults!

Ingredients:

• 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

Directions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set aside.

2. Prepare the Zucchini:

Gently wrap the shredded zucchini in a paper towel or a clean kitchen towel and squeeze out any excess water. This will help prevent the muffins from becoming too wet. Set the prepared zucchini aside.

3. Mix the Dry Ingredients:

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and kosher salt. This ensures that the dry ingredients are evenly distributed throughout the batter.

4. Combine the Wet Ingredients:

In a separate medium bowl, mash the ripe bananas until smooth. Add the sugar, eggs, vegetable oil, and vanilla extract. Stir well until the mixture is fully combined and smooth.

5. Mix the Batter:

Add the wet ingredients to the bowl with the dry ingredients. Stir until just combined—be careful not to overmix, as this can make the muffins dense.

6. Fold in the Zucchini:

Gently fold the shredded zucchini into the batter, making sure it’s evenly distributed throughout.

7. Fill the Muffin Tin:

Fill each cupcake liner with about ⅓ cup of batter, or until the liners are about two-thirds full. This will give the muffins nice, rounded tops as they bake.

8. Bake the Muffins:

Bake the muffins in the preheated oven for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out with a few crumbs but no wet batter. The muffin tops should be golden brown and slightly domed.

9. Cool and Serve:

Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Recipe Tips:

• Squeeze the Zucchini: Make sure to squeeze out as much excess moisture from the zucchini as possible to avoid soggy muffins.
• Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots.
• Add-ins: For a fun twist, you can add ½ cup of chopped nuts or chocolate chips to the batter for added texture and flavor.

Quick Facts:

• Prep Time: 15 minutes
• Cooking Time: 22-26 minutes
• Total Time: 40 minutes
• Calories: 250 kcal per muffin
• Servings: 12 muffins

Why You’ll Love This Recipe:

• Healthy and Delicious: These muffins are packed with zucchini and bananas, adding natural sweetness and moisture without extra fat.
• Versatile: Great for breakfast, snacks, or as a lunchbox treat, these muffins are perfect for any time of the day.
• Quick and Easy: With just a few simple steps, you can have a batch of warm, homemade muffins ready in under an hour.

These Banana Zucchini Muffins are the perfect combination of nutritious and delicious. Whether you’re making them for yourself, your family, or sharing them with friends, they’re sure to be a hit!

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