Banana Zucchini Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon ground cinnamon to give a cozy kick
02 -
1/2 teaspoon baking soda
03 -
1/4 teaspoon ground nutmeg for that little something extra
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon salt
06 -
1 1/2 cups all-purpose flour to hold it all together
→ Wet Ingredients
07 -
1/4 cup white sugar
08 -
1 teaspoon vanilla extract
09 -
Two large bananas (ripe and mashed)
10 -
1 cup grated zucchini (make sure you drain it well!)
11 -
1/2 cup vegetable oil
12 -
Half a cup of brown sugar
13 -
Two large eggs
→ Optional Mix-ins
14 -
1/2 cup raisins
15 -
Chocolate chips, 1/2 cup
16 -
1/2 cup of chopped walnuts or pecans
# Instructions:
01 -
Shred your zucchini onto a large cutting board or bowl. Grab a clean towel and squeeze out all that extra liquid. This step makes sure your muffins aren’t soggy!
02 -
Take a big bowl and toss in the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Whisk until everything looks mixed up and happy.
03 -
In a separate bowl, mash those bananas until smooth. Add the grated and squeezed zucchini, sugars, oil, eggs, and vanilla. Stir until it all looks like one happy mix.
04 -
Pour your wet mixture into the bowl with dry ingredients. Stir gently until just combined (don’t overdo it). Fold in your add-ins (nuts, raisins, or chocolate) if you’re using them.
05 -
Spoon batter into the muffin tin, filling each cup about two-thirds. Pop them in a preheated oven at 350°F for about 18–20 minutes. Once a toothpick comes out clean, they’re done! Let them sit in the tin for 5 minutes before transferring to a rack to cool.
# Notes:
01 -
Store these muffins in a sealed container to keep them fresh for up to 3 days.
02 -
Want to freeze them? They’ll stay good in the freezer for 3 months.
03 -
For sweet flavor, let your bananas get nice and spotty before using.
04 -
Zucchini makes these muffins super moist without tasting like it!