Banana Zucchini Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon baking powder
02 -
1 1/2 cups all-purpose flour, the base for our muffins
03 -
1/2 teaspoon of salt for balance
04 -
1 teaspoon ground cinnamon for warmth
05 -
1/2 teaspoon baking soda
06 -
1/4 teaspoon of nutmeg, for a little extra something
→ Wet Ingredients
07 -
1 cup grated zucchini, all that moisture squeezed out—it’s the star of the show here!
08 -
1/2 cup packed brown sugar
09 -
2 ripe bananas, mashed nicely
10 -
1/4 cup white sugar
11 -
1/2 cup vegetable oil
12 -
1 teaspoon vanilla extract
13 -
2 large eggs
→ Optional Mix-ins
14 -
1/2 cup raisins
15 -
1/2 cup chocolate chips
16 -
1/2 cup chopped pecans or walnuts
# Instructions:
01 -
Grate your zucchini, then grab a kitchen towel and squeeze out all the water—it’s crucial for fluffy muffins!
02 -
Grab a big bowl and whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg until well blended.
03 -
Mash the bananas smooth in a separate bowl. Toss in the zucchini, both sugars, oil, eggs, and vanilla, and mix until smooth and well blended.
04 -
Stir the wet mix into the dry bowl just until everything’s combined—don’t go overboard! If using extra goodies like chocolate chips, stir them in gently now.
05 -
Scoop batter into muffin cups, filling each about two-thirds. Pop them in the oven at 350°F for 18–20 minutes, or until a toothpick slides out clean. Let the muffins cool in the pan for five minutes before transferring them to a rack.
# Notes:
01 -
Store in a sealed container, and they’ll stay fresh up to 3 days.
02 -
Freeze extras for up to 3 months—it works great.
03 -
Ripe bananas make all the difference, so don’t skip that.
04 -
The zucchini keeps these muffins super moist, without any hint of veggies!