Description
Delicious and moist Banana Zucchini Muffins combine ripe bananas and grated zucchini for a healthy twist on a classic treat. These muffins are lightly spiced with cinnamon, sweetened with both brown and granulated sugar, and can be enhanced with optional walnuts or chocolate chips for added texture and flavor. Perfect for breakfast or a snack, they bake to golden perfection in just 25 minutes.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini, moisture squeezed out
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Sugars
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Instructions
- Preheat 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 Ingredients: In a large bowl, mix the mashed bananas and grated zucchini thoroughly to create a moist base.
- Prepare Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Mix Wet with Sugars and Eggs: Add the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract to the banana and zucchini mixture. Stir until fully incorporated for a smooth batter.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined and no dry streaks remain. Avoid overmixing to keep muffins tender.
- Add Optional Ingredients: If desired, fold in the chopped walnuts or pecans and chocolate chips evenly into the batter for extra flavor and texture.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent soggy muffins.
- Room temperature eggs help in creating a smooth batter.
- Optional nuts and chocolate chips add texture and sweetness but can be omitted for a simpler version.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
