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Banana Zucchini Muffins Recipe

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These Banana Zucchini Muffins are a perfect combination of sweet and savory, providing a delicious and refreshing way to incorporate veggies into your baked goods. The subtle zucchini flavor blends beautifully with the sweetness of ripe bananas, creating a moist and fluffy muffin that's great for breakfast, a snack, or dessert.

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

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with liners.
  2. Gently wrap the shredded zucchini in a paper towel or clean towel and squeeze out any excess water. Set aside. (Optional: peel the green skin off the zucchini or remove seeds if using a very large zucchini.)
  3. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  4. In a separate medium bowl, add the mashed bananas, sugar, eggs, oil, and vanilla. Stir well until fully combined.
  5. Add the wet ingredients to the dry ingredients. Stir until just combined.
  6. Fold in the shredded zucchini.
  7. Spoon ⅓ cup of batter into each cupcake liner.
  8. Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with a few crumbs, but no wet batter. The tops should be rounded and golden brown.
  9. Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a ziplock bag for up to 3 months.
  • To reheat, microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 5 minutes.
  • If you're looking to make these muffins dairy-free, swap the vegetable oil with coconut oil, and use a non-dairy milk substitute like almond or oat milk in place of the eggs.
  • You can add a handful of chopped walnuts or chocolate chips to the batter for added texture and sweetness.
  • For a healthier option, substitute half or all of the all-purpose flour with whole wheat flour.

Nutrition

Find it online: https://recipesbyjanet.com/banana-zucchini-muffins-recipe/