Banana Zucchini Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon baking powder
02 -
1/2 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon ground nutmeg - brings a subtle kick
05 -
1 teaspoon cinnamon - gives it a cozy flavor
06 -
1 1/2 cups of all-purpose flour - the muffin base
→ Wet Ingredients
07 -
1 cup grated zucchini, drained really well - the star ingredient!
08 -
1 teaspoon vanilla extract
09 -
2 large eggs
10 -
1/2 cup vegetable oil
11 -
1/2 cup brown sugar
12 -
1/4 cup white sugar
13 -
2 ripe bananas, mashed until smooth
→ Optional Mix-ins
14 -
1/2 cup raisins
15 -
1/2 cup chopped walnuts or pecans
16 -
1/2 cup chocolate chips
# Instructions:
01 -
Grate your zucchini and squeeze out all the extra liquid with a kitchen towel. It’s a key step for the perfect bake.
02 -
In a mixing bowl, toss together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt until well blended.
03 -
In another bowl, mash bananas until smooth. Stir in zucchini, sugars, oil, vanilla, and eggs. Mix until nice and combined.
04 -
Pour the wet mixture into the bowl with the dry stuff. Gently stir until everything's just combined. If you're adding nuts, chocolate, or raisins, fold them in now.
05 -
Spoon into muffin cups, filling about 2/3 full. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then move to a rack.
# Notes:
01 -
Store in an airtight container for up to 3 days.
02 -
Freeze them for as long as 3 months if needed.
03 -
Pick very ripe bananas for maximum flavor.
04 -
The zucchini keeps them moist, and you won’t taste it at all!