Description
These Zucchini Banana Muffins are incredibly moist, tender, and flavorful, offering a delicious way to use up ripe bananas and surplus zucchini. They are easy to make, perfect for beginners, and can be customized with your favorite add-ins.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Salt
- 1 Large Egg
- ½ cup Granulated Sugar
- ¼ cup Light Brown Sugar, packed
- ½ cup Vegetable Oil or Melted Coconut Oil
- 1 teaspoon Vanilla Extract
- 2 medium Overripe Bananas, mashed (about 1 cup)
- 1 cup Zucchini, shredded and squeezed
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup.
- Wash and trim zucchini ends. Shred zucchini using the medium holes of a box grater. Do not peel.
- Place shredded zucchini in a clean kitchen towel or paper towels. Twist and squeeze firmly over the sink to remove as much excess water as possible. You should have about 1 packed cup of squeezed zucchini. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk the egg. Add granulated sugar and brown sugar, whisking until well combined. Stir in vegetable oil and vanilla extract until smooth. Finally, stir in the mashed bananas.
- Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined; a few flour streaks are okay. Do not overmix.
- Add the squeezed zucchini to the batter and gently fold until evenly distributed. Be careful not to overmix.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full.
- Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- Squeezing the water out of the zucchini is crucial for preventing soggy muffins.
- Use very ripe bananas (heavily streaked with brown) for the best flavor and sweetness.
- Do not overmix the batter after adding the flour to ensure tender muffins.
- Room temperature ingredients, especially the egg, will help create a smoother batter.
- Feel free to add up to 1 cup of mix-ins like chocolate chips, nuts, or dried fruit.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A