Banana Zucchini Muffins
Delightful muffins that combine the natural sweetness of bananas with the moist texture of zucchini, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 2 pieces Ripe bananas, mashed Use very ripe bananas for the best sweetness.
- 1 cup Grated zucchini Squeeze out excess moisture before adding.
- 2 pieces Eggs For binding and richness.
- 1/4 cup Olive oil Can be substituted with melted coconut oil.
Dry Ingredients
- 1 1/2 cups All-purpose or whole wheat flour Whole wheat flour adds more nutrition.
- 1 cup Brown sugar For a touch of caramel flavor.
- 1 teaspoon Baking soda For leavening.
- 1 teaspoon Baking powder For the perfect rise.
- 1 teaspoon Cinnamon For a warm spice flavor.
- 1/2 teaspoon Salt To balance flavors.
Optional Add-ins
- 1/2 cup Nuts or chocolate chips Add for texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it lightly.
- In a bowl, mash the ripe bananas until smooth. Squeeze out excess moisture from the grated zucchini using a clean dish towel.
Mixing
- In a large mixing bowl, combine the mashed bananas, shredded zucchini, eggs, and olive oil, stirring until well incorporated.
- In another bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be cautious not to overmix!
- If desired, fold in nuts or chocolate chips.
Baking
- Pour the batter into the prepared muffin pan, filling each cup about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.
Serving
- Enjoy warm or at room temperature!
Notes
Store muffins in an airtight container for 1-2 days at room temperature or refrigerate for up to a week. These muffins freeze well for up to 3 months.