Description
These moist and flavorful Banana Zucchini Muffins combine the natural sweetness of ripe bananas with the subtle moisture of grated zucchini, enhanced by warm cinnamon and optional nuts or chocolate chips. Perfect for a wholesome breakfast or a healthy snack, these muffins are easy to make and baked to perfection with a tender crumb.
Ingredients
Scale
Fruits & Vegetables
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini, moisture squeezed out
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
Wet Ingredients
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Optional Add-Ins
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray to prevent sticking.
- Combine Wet Base: In a large bowl, combine the mashed bananas and grated zucchini thoroughly to create a moist base for the muffins.
- Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Add Sugars and Liquids: To the banana and zucchini mixture, add the light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
- Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently just until no dry streaks remain. Avoid overmixing to keep the muffins tender.
- Add Optional Mix-ins: If desired, gently fold in the chopped walnuts or pecans and chocolate chips to add texture and flavor.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Let the muffins cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and are easy to handle.
Notes
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- Make sure to squeeze out excess moisture from the grated zucchini to avoid soggy muffins.
- For a sweeter muffin, increase chocolate chips or add a drizzle of honey on top after baking.
- Room temperature eggs help to blend ingredients more evenly.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
