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Freshly baked banana zucchini muffins in a tin

Banana Zucchini Muffins

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5 from 10 reviews

Description

These vibrant muffins combine the natural sweetness of overripe bananas with the moisture-locking power of fresh, shredded zucchini for a perfect morning treat. With a warm hint of cinnamon and a tender crumb, they offer a delicious and nutritious way to start your day without the typical sugar crash.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup mashed ripe bananas (approx. 2-3 bananas)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded zucchini, squeezed dry

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
  2. Grate the zucchini using the fine side of a box grater, then wrap the shreds in a clean kitchen towel and squeeze hard to remove excess moisture.
  3. In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until well combined and lump-free.
  4. In a separate bowl, mash the bananas until smooth, then stir in the sugar, eggs, vegetable oil, and vanilla extract.
  5. Pour the wet banana mixture into the dry ingredient bowl and stir gently with a spatula just until the flour streaks disappear.
  6. Gently fold the squeezed zucchini into the batter until the green flecks are evenly distributed.
  7. Portion the batter into the muffin liners, using approximately 1/3 cup for each.
  8. Bake for 22 to 26 minutes until the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
  9. Cool the muffins in the pan for 10 minutes before moving them to a wire rack to finish cooling.

Notes

To ensure the loftiest rise, make sure your baking powder and soda are fresh and your eggs are at room temperature before mixing. Squeezing the zucchini aggressively is the most important step; any leftover liquid can lead to a dense, gummy center. For an extra touch of sweetness, you can sprinkle a little coarse sugar on top of the batter just before placing the tin in the oven.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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