Description
Discover how to make delicious and moist Banana Zucchini Muffins with this easy recipe. Perfect for a healthy breakfast or snack on our cooking website!
Ingredients
- 2 cup (480 ml) s shredded zucchini, about 1 1/2 medium zucchini
- 2 cups (256 g) all-purpose flour
- 2 teaspoon (10 ml) s ground cinnamon
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/2 teaspoon (3 ml) kosher salt
- 2 ripe bananas, mashed (about 1 cup (240 ml))
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 2 teaspoon (10 ml) s vanilla extract
Instructions
- Heat your oven to 350°F and prepare a muffin tray with liners.
- Use a paper towel or clean cloth to gently squeeze out any extra moisture from the shredded zucchini, then set it aside. You can leave the skin on the zucchini if you wish. If using a large zucchini, remove seeds before shredding.
- In a big mixing bowl, combine the flour, cinnamon, baking powder, baking soda, and salt by whisking them together.
- In a different bowl, mix the mashed bananas, sugar, eggs, oil, and vanilla thoroughly until they are well blended.
- Pour the banana mixture into the bowl with the flour mixture and stir gently until they are just mixed together.
- Gently incorporate the shredded zucchini into the batter.
- Fill each muffin liner with â…“ cup of the batter.
- Place the muffins in the oven and bake for 22-26 minutes, or until a toothpick inserted in the center comes out with a few crumbs, not wet batter. The tops should appear rounded and golden.
- Allow the muffins to rest in the tray for about 10 minutes, then move them to a wire rack to finish cooling.
Notes
- Thoroughly squeeze excess moisture from shredded zucchini to avoid a soggy texture in muffins.
- Substitute some all-purpose flour with whole wheat flour for a healthier option.
- Mix chopped nuts or seeds into the batter for a crunchy texture; sprinkle tops with cinnamon-sugar mixture for extra flavor.