Description
These Zucchini Banana Bread Muffins are soft, moist, and naturally sweet, combining ripe bananas with fresh grated zucchini for a delicious breakfast or snack. Perfect for using up extra garden zucchini and overripe bananas, they’re easy to make and ideal for a wholesome start to your day or a tasty treat anytime.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 2 ripe bananas, mashed
- 1 cup grated zucchini, squeezed dry
- 1/2 cup brown sugar
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/3 cup chopped walnuts or pecans
- 1/3 cup chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, mash the ripe bananas until smooth. Add the grated zucchini (make sure excess moisture is squeezed out), brown sugar, vegetable or coconut oil, eggs, and vanilla extract. Whisk these ingredients together until well blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
- Add Optional Ingredients: Fold in the chopped nuts or chocolate chips if you want to add extra texture and flavor.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 muffin cups, filling each approximately 3/4 full to allow room for rising.
- Bake the Muffins: Place the pan in the preheated oven and bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the zucchini before adding it to the batter to prevent sogginess.
- Use very ripe bananas for the best natural sweetness and flavor.
- Store baked muffins in an airtight container at room temperature for up to 3 days.
- Muffins freeze well and can be frozen for up to 3 months for convenient future snacks or breakfasts.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
