Easy Banana Zucchini Muffins Recipe (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
All-purpose flour, 1 1/2 cups - the foundation of our muffins
02 -
Baking powder, 1 teaspoon
03 -
Baking soda, 1/2 teaspoon
04 -
Salt, 1/2 teaspoon
05 -
Ground cinnamon, 1 teaspoon - adds that perfect warmth
06 -
Ground nutmeg, 1/4 teaspoon - just enough for that special touch
→ Wet Ingredients
07 -
2 large ripe bananas, mashed
08 -
Zucchini, 1 cup grated and well-drained - the secret ingredient!
09 -
Brown sugar, 1/2 cup
10 -
White sugar, 1/4 cup
11 -
Vegetable oil, 1/2 cup
12 -
2 large eggs
13 -
Vanilla extract, 1 teaspoon
→ Optional Mix-ins
14 -
Chopped walnuts or pecans, 1/2 cup
15 -
Chocolate chips, 1/2 cup
16 -
Raisins, 1/2 cup
# Instructions:
01 -
Start by grating your zucchini, then wrap it in a clean kitchen towel and squeeze out all that excess moisture - this is super important for perfect muffins!
02 -
In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and that pinch of nutmeg until they're all cozy together.
03 -
Mash those ripe bananas in another bowl until smooth. Add in your drained zucchini, both sugars, oil, eggs, and vanilla. Mix until everything's well combined and happy together.
04 -
Pour your wet ingredients into the dry ones and stir just until combined - don't overmix! If you're using any of those delicious add-ins (nuts, chocolate chips, or raisins), gently fold them in now.
05 -
Fill your prepared muffin cups about 2/3 full with batter. Bake at 350°F for 18-20 minutes, until a toothpick comes out clean. Let them cool in the tin for 5 minutes before moving to a wire rack.
# Notes:
01 -
These muffins stay fresh for 3 days in an airtight container
02 -
You can freeze these beauties for up to 3 months
03 -
Make sure your bananas are nice and ripe for the best flavor
04 -
The zucchini adds moisture without any vegetable taste!